INGREDIENTS:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1½ tsp pumpkin pie spice
- ½ cup vegetable oil
- 2 eggs (large)
- ¾ cup brown sugar (packed)
- 1 cup pumpkin puree (225g can)
- 1 tsp vanilla extract
- Cream Cheese Frosting
- 8 ozs cream cheese (room temperature) 224g
- ½ cup unsalted butter (room temperature)
- 3 cups confectioners sugar
- 1 tsp vanilla extract
- ⅛ tsp salt
DIRECTIONS:
Preheat the oven to 350°F (177°C).
Line a 12-cup muffin pan with cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined.
Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
Pour/spoon the batter into the liners – fill only ⅔ full to avoid spilling over the sides.
Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before frosting.
Make the frosting:
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
Add 3 cups of confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra ¼ cup of confectioners sugar.
Frost cooled cupcakes and add a fall candy decoration such as a pumpkin to the top.
Store leftovers in the refrigerator for up to 5 days.
