1 ½ cups all-purpose flour (or gluten-free flour)
1 tsp baking powder
2 tsp ground cinnamon (or pumpkin pie spice)
1 cup pumpkin puree (or applesauce)
1 cup brown sugar (or granulated sugar)
2 large eggs (or flax eggs for a vegan option)
½ cup vegetable oil (or unsweetened applesauce)
8 oz cream cheese (or vegan cream cheese)
2 cups powdered sugar (or stevia/agave syrup)
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and a pinch of salt until well combined.
In another bowl, beat the brown sugar and eggs together until light and fluffy. Gradually add in the vegetable oil and pumpkin puree, mixing until smooth.
Carefully add the wet ingredients to the dry ingredients. Stir until just combined, being cautious not to overmix.
Use a scoop or a spoon to fill each cupcake liner about ⅔ full with the batter.
Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Once they’re done baking, remove them from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
In a bowl, beat together the softened cream cheese and powdered sugar until smooth. Add a splash of vanilla extract and a pinch of cinnamon for extra flavor.
Once the cupcakes are completely cool, generously spread or pipe the frosting on top of each cupcake.
Share your Pumpkin Cupcakes with family and friends, or keep them all to yourself—they’re that good!
