1 cup pumpkin puree
1 ½ cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 large eggs
½ cup vegetable oil
8 oz cream cheese
2 cups powdered sugar
½ cup salted caramel sauce
Salt to taste
Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a medium bowl, whisk together the flour, sugar, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, beat the eggs and then add the pumpkin puree and vegetable oil. Mix until combined.
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
Using an ice cream scoop, fill each cupcake liner about 2/3 full with batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.
For the frosting, beat the cream cheese until smooth, then slowly incorporate the powdered sugar until well mixed. Add the salted caramel sauce and mix until fluffy.
Once the cupcakes have completely cooled, frost them with the salted caramel cream cheese frosting and drizzle additional salted caramel on top.
