Easy Pumpkin Cupcakes with Cream Cheese Frosting
If you like pumpkin but not pumpkin spice like me, then these pumpkin cupcakes made with fresh canned pumpkin were made for us! This recipe skips the nutmeg and clove and relies on cinnamon to bring the cozy, warm, fall flavors. I let the pumpkin really shine here- they're light, fluffy, and topped with my go-to cream cheese frosting with a dusting of cinnamon on top. They look bakery-level fancy, but come together without fancy tools, you don't even need a mixer!
Ingredients
- 1 ¼ cup all purpose flour , 150g
- 1 cup brown sugar, 213g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ tsp ground cinnamon
- 2 eggs, large, room temperature
- ¼ cup whole milk, room temperature
- ¼ cup vegetable oil
- 1 tbsp vanilla extract
- 1 cup pure pumpkin, not pumpkin pie filling 250g
Instructions
- Preheat the oven to 350°F and line a muffin tin with 12 muffin liners.
- In a medium bowl combine the 1 ¼ cup flour, 1 cup brown sugar, 1 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt, and ½ tsp ground cinnamon and mix well with a spatula to combine, making sure to break up the brown sugar clumps.
- In another bowl combine the 2 eggs, ¼ cup milk, ¼ cup oil, 1 tbsp vanilla extract, and 1 cup pure pumpkin and mix with a spatula until smooth.
- Combine the wet ingredients into the dry ingredients and mix with a spatula only until combined.
- Fill the muffin liners ¾ of the way full with batter and bake for 20-22 minutes.
- Cool completely and frost with cream cheese frosting and dust with cinnamon if desired.
Notes
Storing: Unfrosted pumpkin cupcakes are best stored in a covered container or wrapped tightly in plastic at room temperature for 3-4 days. If your cupcakes are frosted, keep them in the refrigerator.
Freezing: If you plan to freeze your pumpkin cupcakes, let them cool to room temperature, then wrap each cupcake individually in plastic wrap and keep frozen for up to 3 months. Thaw at room temperature, then frost.
Serving: 1cupcake, Calories: 181kcal, Carbohydrates: 30g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 28mg, Sodium: 197mg, Potassium: 100mg, Fiber: 1g, Sugar: 19g, Vitamin A: 3226IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 1mg
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