1 cup all-purpose flour
1 cup pumpkin puree
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
8 ounces cream cheese (for frosting)
2 cups powdered sugar (for frosting)
1 teaspoon vanilla extract
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners for easy removal.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In another bowl, mix the sugar and oil together until combined. Then, add in the pumpkin puree and eggs; stir until the mixture is smooth.
Gradually add the dry ingredients into the wet mixture. Stir gently until just combined to avoid overmixing.
Fill the cupcake liners about 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
While the cupcakes cool, prepare the frosting by beating the cream cheese until smooth, then gradually add powdered sugar and vanilla extract, mixing until creamy and fluffy.
Once the cupcakes are completely cool, frost them generously with the cinnamon cream cheese frosting.
Serve and enjoy your delicious pumpkin spice cupcakes with family and friends!
