1 cup pumpkin puree
1 cup all-purpose flour
1 cup sugar
½ cup vegetable oil
2 large eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
1 pinch of salt
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, whisk together pumpkin puree, sugar, and vegetable oil until well combined.
Add in the eggs one at a time, mixing until fully incorporated after each addition.
In a separate bowl, combine the flour, baking soda, baking powder, spices, and salt. Whisk these dry ingredients together until well blended.
Gradually mix the dry ingredients into the wet ingredients, taking care not to overmix. Stop when you see no dry flour remaining.
Divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
While the cupcakes cool, prepare the cinnamon cream cheese frosting. In a bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and ground cinnamon. Mix until creamy and fluffy.
Once the cupcakes are completely cooled, frost them generously with the cinnamon cream cheese frosting, either using a spatula or piping bag.
Enjoy your delicious pumpkin cupcakes! They also freeze well, so feel free to make them in advance!
