Ingredients:

  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp ground cinnamon
  • 1 cup pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper cupcake liners.
  2. Sift the flour, baking soda, salt, and cinnamon together in a medium bowl; set aside.
  3. In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla until the mixture is completely smooth and glossy.
  4. Using a spatula, fold the sifted dry ingredients into the wet mixture just until no streaks of flour remain; do not over-mix.
  5. Divide the batter evenly among the liners, filling each about 3/4 full.
  6. Bake for 18–22 minutes, or until the tops spring back gently when touched and a toothpick inserted into the center comes out clean.
  7. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. Beat the softened cream cheese and butter together on medium-high until smooth, then incorporate powdered sugar, vanilla, and a pinch of salt until fluffy.
  9. Pipe or spread the cream cheese frosting onto the completely cooled cupcakes.