1 cup pumpkin puree
1 ½ cups all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
¾ cup vegetable oil
2 large eggs
8 oz cream cheese for frosting
2 cups confectioners’ sugar
1 tsp cinnamon for frosting
1 tsp vanilla extract
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well mixed.
In a separate bowl, mix the pumpkin puree, vegetable oil, and eggs until combined. Add the wet ingredients to the dry ingredients and stir until just combined.
Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
In a medium bowl, beat the cream cheese until smooth. Gradually add the confectioners’ sugar, cinnamon, and vanilla, beating until fluffy.
Once the cupcakes are completely cool, generously frost each with the cream cheese frosting.
Serve and enjoy!
