1 cup pumpkin puree (canned or fresh)
1 cup granulated sugar (or brown sugar, maple syrup)
2 large eggs (or flax eggs)
1 and ½ cups all-purpose flour (or whole wheat, gluten-free flour blend)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon (or pumpkin pie spice)
½ teaspoon salt
½ cup vegetable oil (or applesauce, melted coconut oil)
8 ounces cream cheese (or mascarpone cheese)
2 cups powdered sugar (or coconut sugar)
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, combine the pumpkin puree, sugar, and vegetable oil. Beat in the eggs one at a time until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Beat the cream cheese until smooth, gradually adding powdered sugar and cinnamon until creamy.
Frost each cooled cupcake generously with the cream cheese frosting.
Optionally, sprinkle extra cinnamon or pumpkin pie spice on top.
