Ingredients

The following ingredients have 4 Servings
  • 1 cup canned pumpkin
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (, packed)
  • 1/2 cup oil ((vegetable or canola oil))
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/4 cup unsalted butter (, room temperature)
  • 8 ounces cream cheese (, room temperature)
  • 2-3 cups powdered sugar ((depending on the frosting consistency you want))
  • 1 teaspoon vanilla extract
  • 1/5 teaspoon ground cinnamon
  • 12 Pumpkin candies (, optional, for garnish)

Instruction

  • Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.
  • In separate bowl combine flour, baking soda, baking powder, spices and salt.
  • Add dry ingredients to bowl with the pumpkin mixture and stir to combine.
  • Scoop the batter evenly into prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean.
  • Remove cupcakes to a cooling rack and cool completely before frosting.