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Pumpkin Pie Cupcakes

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Delightful Pumpkin Pie Cupcakes topped with rich cream cheese frosting, capturing the essence of fall in each bite.

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 (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • 8 ounces cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Mix the dry ingredients: whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. Combine the wet ingredients: beat together eggs, brown sugar, and granulated sugar. Then add pumpkin puree, vegetable oil, milk, and vanilla.
  4. Incorporate the dry mixture into the wet ingredients until just combined.
  5. Fill each cupcake liner about 2/3 full with batter.
  6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack.
  8. Frost each cupcake with cream cheese frosting once cooled, and enjoy!

Notes

Store in an airtight container in the refrigerator for 3-5 days. Cupcakes can be frozen for up to 3 months without frosting.

Nutrition

Keywords: Pumpkin Pie, Cupcakes, Fall Desserts, Cream Cheese Frosting, Autumn Recipes

Find it online: https://mapleladle.com/minute-pumpkin-pie-cupcakes-cozy-fall-treats/