1 cup all-purpose flour
1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
8 oz cream cheese, softened
1/2 cup caramel sauce
2 cups powdered sugar
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil until smooth and well combined.
Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Add Dry to Wet: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix!
Fill the Muffin Tin: Pour the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting: In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and caramel sauce, beating until creamy and well combined.
Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the caramel cream cheese frosting. Feel free to get creative with your frosting style!
Serve and Enjoy: Serve your delicious pumpkin cupcakes at room temperature. They are the perfect complement to coffee or tea and a fantastic way to celebrate the flavors of fall!
