Pumpkin Spice Cupcakes

Ingredients

Yield: 12 cupcakes

Cupcakes

  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, spooned and leveled
  • 3/4 cup light brown sugar, packed
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Cream Cheese Frosting

  • 3 cups confectioners’ sugar, plus more if needed
  • 8 oz cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Description

These super moist pumpkin cupcakes are easy to make, perfectly pumpkin spiced, and finished with tangy cream cheese frosting.

Preparation

Prep Time: 15 mins Cook Time: 20–22 mins Total Time: 35 mins

  1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
  2. Dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
  3. Wet ingredients: In another bowl, mix oil, eggs, brown sugar, pumpkin puree, and vanilla extract.
  4. Wet ingredients: In another bowl, mix oil, eggs, brown sugar, pumpkin puree, and vanilla extract.
  5. Combine: Pour wet ingredients into dry ingredients and stir or mix until fully combined. Batter will be thick.
  6. Fill liners: Spoon batter into cupcake liners, filling each about 2/3 full.
  7. Bake: Bake for 20–22 minutes. Check with a toothpick—if it comes out clean, they’re done. Let cupcakes cool completely.
  8. Make frosting: Beat cream cheese and butter until smooth. Add confectioners’ sugar, vanilla, and salt. Start mixing on low for 30 seconds, then high for 2 minutes. Add more sugar if thicker frosting is desired.
  9. Frost & enjoy: Once cupcakes are cool, frost as desired and enjoy your delicious treats!