1 cup pumpkin puree
1 ½ cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
2 large eggs
2 teaspoons cinnamon
½ teaspoon salt
½ cup vegetable or canola oil
8 oz cream cheese for frosting
½ cup salted caramel sauce
1 teaspoon vanilla extract
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, mix together the pumpkin puree, sugar, and oil. Add the eggs and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Use a cookie scoop or spoon to fill each cupcake liner about ⅔ full with batter.
Place in the preheated oven and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
In a medium bowl, beat the cream cheese until smooth, then gradually add the salted caramel sauce and mix until creamy.
Once the cupcakes are completely cool, generously frost each one with the salted caramel cream cheese frosting.
Share with friends or family and indulge in the deliciousness!
