1 ½ cups all-purpose flour (substitutions: whole wheat flour or gluten-free flour)
1 cup granulated sugar (substitutions: brown sugar)
1 tsp baking powder (substitutions: self-rising flour)
1 tsp baking soda
1 cup pumpkin puree (substitutions: applesauce)
2 large eggs (substitutions: flax eggs)
½ cup vegetable oil (substitutions: unsweetened applesauce)
1 tsp cinnamon (substitutions: mixed pumpkin spice or nutmeg)
½ tsp salt
8 oz cream cheese (substitutions: vegan cream cheese)
½ cup caramel sauce (substitutions: homemade or store-bought)
Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
In another bowl, mix together the pumpkin puree, eggs, and vegetable oil until well combined.
Gradually fold the wet ingredients into the dry ingredients until just blended. Be careful not to overmix.
Use a cookie scoop or spoon to fill each cupcake liner about two-thirds full with batter.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Beat the cream cheese until smooth. Gradually mix in the powdered sugar and caramel sauce until well combined and fluffy.
Once the cupcakes are completely cool, pipe or spread the frosting generously on top of each cupcake. Drizzle with additional caramel sauce if desired.
These pumpkin cupcakes are best when served fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days.
