Pumpkin Cupcakes

5 from 3 votes

These moist pumpkin cupcakes are topped with cinnamon cream cheese frosting. They are full of spices!

Prep Time30

Cook Time15

Total Time45

Servings: cupcakes

Calories: 329kcal

Preheat oven to 350°F. Line a 12 cup muffin tin with cupcake liners. Set aside.
In a mixing bowl, sift together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt. Place the pumpkin puree on a plate. Press a paper towel into the puree to soak up some of the moisture. Do this twice.
1 ½ cups All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Baking soda, 1 ½ teaspoon Ground cinnamon, 1 teaspoon Pumpkin pie spice, ¼ teaspoon Ground nutmeg, ½ teaspoon Salt, 15 oz Pumpkin puree can
In a separate bowl, mix together oil, pumpkin puree, eggs, vanilla and brown sugar. Mix until combined.
½ cup Oil, ¾ cup Brown sugar, 2 Large eggs, 1 teaspoon Pure vanilla extract
Add the wet ingredients into the dry ingredients. Mix until just combined.
Use a large ice cream scoop (or a 2TBSP cookie scoop) and scoop the cupcake batter into each muffin tin. Fill until ¾ full. Bake for 18-20 minutes.
Let the cupcakes sit in the muffin tin for 10 minutes. Then, transfer to a cooling rack. Cool completely before decorating.

In a large bowl, sift the powdered sugar and cinnamon together.
3 ½ cups Powdered sugar, ½ teaspoon Ground cinnamon
Using a mixer, beat the cream cheese and butter on high speed for 3 minutes. Add in half of the powdered sugar and mix on low speed. Then, add the rest of the powdered sugar.
¾ cup Unsalted butter, 4 oz Cream cheese
Add in the vanilla and salt. Mix on high speed until creamy.
¼ teaspoon Salt, 1 teaspoon Pure vanilla extract
Pipe the cupcakes with the frosting. Store cupcakes in the fridge.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can result in dry cupcakes

High altitude baking- Add 1 ½ tablespoon extra of flour.

Pull the dairy ingredients out 2 hours before baking.