A nice little Fall treat to accompany your afternoon coffees and breakfast alike – comes together in no time, no special equipment needed!
Pumpkin Cupcakes with Cream cheese frosting
Adapted from Sally’s Baking Addiction
Makes 12 cupcakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons pumpkin pie spice (you can also try Chai Spice)
1/2 cup vegetable oil
2 large eggs
3/4 cup packed light or dark brown sugar
1 cup canned pumpkin puree
1 teaspoon pure vanilla extract
For frosting (1.5x or 2.x the frosting for more generously frosted cupcakes)
5 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup confectioners sugar
1/2 teaspoon ground cinnamon (optional)
Preheat the oven to 350° F. Line a muffin tin with cupcake liners and set aside.
Whisk the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice) together in a large bowl. Set aside.
Whisk the wet ingredients (oil, eggs, brown sugar, pumpkin puree and vanilla extract) together until combined.
Pour the wet ingredients into the dry ingredients and combine using a whisk or a wooden spoon. Do not overman.
Pour batter into the muffin tins, about 1/3 cup in each tin. Bake for 20-25 minutes, until a cake tester comes out clean. Let the cupcakes cool in the muffin pan on a wire rack for 10 minutes.
Using electric beaters or a stand mixer, beat cream cheese, butter, and vanilla at high speed until light and fluffy. Sift confectioners sugar and cinnamon (if using) over cream cheese mixture, then beat at medium speed until incorporated.
Pipe or spread the frosting over cooled cupcakes and enjoy!