1 ½ cups all-purpose flour (or gluten-free flour, almond flour)
1 cup granulated sugar (or brown sugar, coconut sugar)
1 cup pumpkin puree (or mashed sweet potato)
1 tsp baking powder (or double the amount of baking soda)
1 tsp ground cinnamon (or pumpkin pie spice)
2 large eggs (or flax eggs)
½ cup vegetable oil (or applesauce, melted coconut oil)
½ cup caramel sauce (store-bought or homemade)
8 oz cream cheese (or Greek yogurt, dairy-free cream cheese)
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, and spices until fully combined.
In a separate medium bowl, mix pumpkin puree, eggs, and oil until smooth.
Pour the wet ingredients into the dry ingredients, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
In a mixing bowl, beat the cream cheese until smooth. Gradually add the caramel sauce, mixing until creamy.
Frost the cupcakes generously with the caramel cream cheese frosting once cooled.
Drizzle extra caramel sauce on top and, if desired, sprinkle with a pinch of sea salt.
