Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line muffin tins with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In another bowl, beat sugars, vegetable oil, eggs, pumpkin puree, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Distribute batter evenly into muffin liners, filling about ⅔ full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- For the frosting, beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla, mixing until fluffy.
- Frost cooled cupcakes generously with cream cheese frosting.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- You can add a sprinkle of cinnamon or a pecan on top for extra flavor and presentation.
- For a richer frosting, add a teaspoon of lemon juice or vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake (without frosting)
- Calories: 280 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
