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Pumpkin Cupcakes

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Deliciously moist pumpkin cupcakes topped with creamy maple cream cheese frosting, perfect for autumn gatherings.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup vegetable oil
  • 1/4 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin purée
  • 1 teaspoon vanilla extract
  • 1/3 cup buttermilk
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1/3 cup pure maple syrup
  • 2 to 2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a large bowl, whisk together the oil, melted butter, and brown sugar until smooth. Add the eggs one at a time, then stir in the pumpkin purée and vanilla extract.
  4. Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Stir gently until just combined.
  5. Spoon the batter into the prepared liners, filling each about three-quarters full.
  6. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
  7. In a large bowl, beat the cream cheese and softened butter until light and fluffy. Add the maple syrup, vanilla extract, and salt, then gradually add powdered sugar to reach desired consistency.
  8. Once the cupcakes are cool, frost them with the maple cream cheese frosting.

Notes

For a unique twist, consider using apple cider instead of buttermilk or add some chocolate chips.

Nutrition

Find it online: https://doughgirlbylea.com/pumpkin-cupcakes-recipe/

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