1 cup pumpkin puree
1 cup granulated sugar
1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
2 large eggs
½ cup vegetable oil
8 oz cream cheese
2 cups powdered sugar
1 tsp vanilla extract
1 tsp cinnamon (for frosting)
Preheat your oven to 350°F (175°C) and line your cupcake tin with liners.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, whisk eggs, pumpkin puree, oil, and sugar until smooth.
Gradually fold the dry ingredients into the wet mixture, ensuring there are no lumps but avoiding overmixing.
Using a cookie scoop, fill each cupcake liner about 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
In a mixing bowl, combine cream cheese and butter and beat until smooth.
Gradually add powdered sugar, vanilla, and cinnamon until everything is combined and fluffy.
Once the cupcakes are cool, frost them using a piping bag or a spatula.
Enjoy your delightful pumpkin cupcakes with a cozy drink or share with friends!
