1 cup all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree
1/2 cup cream cheese (softened)
1/4 cup salted caramel sauce
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk the oil, eggs, and pumpkin puree until smooth.
Pour the wet ingredients into the dry and mix until just combined. Do not overmix!
Scoop the batter evenly into the lined muffin tin, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the salted caramel and mix until well combined.
Once cupcakes have cooled completely, pipe or spread the frosting onto each cupcake.
Drizzle additional salted caramel over the frosted cupcakes for an extra treat, if desired!
