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Pumpkin Pie Cupcakes

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Delightful mini cupcakes capturing the essence of pumpkin pie, perfect for fall gatherings.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 large eggs
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 3/4 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners.
  3. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Whisk the eggs, brown sugar, granulated sugar, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  7. Bake for 15-18 minutes, or until a toothpick comes out clean.
  8. Cool the cupcakes in the pan for a few minutes before transferring to a wire rack.
  9. Beat together the cream cheese, butter, and powdered sugar until fluffy.
  10. Frost the cooled cupcakes with the cream cheese frosting.

Notes

For a fun twist, add mini chocolate chips or nuts to the batter. These cupcakes can also be made dairy-free or gluten-free with substitutions.

Nutrition

Keywords: pumpkin, cupcakes, fall, dessert, Thanksgiving, seasonal

Find it online: https://mapleladle.com/minute-pumpkin-pie-cupcakes-busy-weeknights/