This dessert uses tradition with a twist for an easy-to-make and serve treat! Try garnishing them with a candy pumpkin, turkey or Christmas tree, whatever best suits the occasion.
Ingredients For cupcakes
- 1 cup All-purpose flour, leveled
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Cinnamon, ground
- 1½ tsp Pumpkin pie spice, store-bought or homemade
- 1/2 cup Canola or vegetable oil
- 2 lg Eggs
- 3/4 cup Brown sugar, packed
- 1 cup Canned pumpkin puree
- 1 tsp Pure vanilla extract
For cream cheese frosting
- 8 oz Cream cheese, full-fat brick, softened to room temperature
- 1/2 cup Butter, unsalted, softened to room temperature
- 3 cups Confectioners’ sugar, plus an extra 1/4 cup as needed
- 1 tsp Pure vanilla extract
- 1/8 tsp Salt
- Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.
- Whisk flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. Set aside.
- Whisk the oil, eggs, brown sugar, pumpkin and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined.
- Pour/spoon the batter into the muffin pan — fill only 2/3 full to avoid spilling over the sides.
- Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Combine frosting ingredients while cupcakes bake.
Serves 12 | Time to Table 30 minutes
