Ingredients:

  • 1 ½ cups all-purpose flour (190 g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup granulated sugar (150 g)
  • ¼ cup light brown sugar, packed (50 g)
  • ⅓ cup vegetable oil (80 ml)
  • 2 large eggs, at room temperature
  • 1 cup pumpkin puree (240 g), not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened (225 g)
  • ½ cup unsalted butter, softened (115 g)
  • 2 cups powdered sugar, sifted (240 g)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a large bowl, combine granulated sugar, brown sugar, and vegetable oil; mix until well combined.
  4. Beat in eggs one at a time, then stir in pumpkin puree and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet mixture; fold gently using a spatula or mixer on low speed until just combined. Avoid overmixing.
  6. Evenly divide batter into cupcake liners about two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a cooling rack until completely cool before frosting.
  8. Beat cream cheese and butter together until creamy. Gradually add powdered sugar, beating until smooth and fluffy. Stir in vanilla extract and salt.
  9. Pipe or spread frosting onto cooled cupcakes and serve.