1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
2 tsp ground cinnamon
½ tsp salt
1 cup pumpkin purée
2 large eggs
½ cup vegetable oil
8 oz cream cheese
2 cups powdered sugar
1 tsp vanilla extract
Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
In a bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until well combined.
In another bowl, mix the pumpkin purée, eggs, and vegetable oil. Whisk until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep cupcakes fluffy.
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 into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, beat the cream cheese and powdered sugar in a mixing bowl until smooth. Add vanilla extract and mix until fluffy.
Once cool, frost the cupcakes generously with the cream cheese frosting.
Enjoy the cupcakes fresh, or store them in an airtight container in the refrigerator.
