1 ½ cups all-purpose flour (or whole wheat/gluten-free flour)
1 cup sugar (or coconut sugar/honey)
1 cup pumpkin purée (or applesauce)
2 large eggs (or flaxseed meal/applesauce for vegan option)
1 tsp baking soda (or baking powder with decreased amount)
2 tsp cinnamon (or apple pie spice)
½ tsp nutmeg (or allspice/pumpkin pie spice)
½ tsp salt
½ cup olive oil or melted butter (or coconut oil)
1 tsp vanilla extract
8 oz cream cheese (or vegan cream cheese alternative for frosting)
2 cups powdered sugar (or stevia/monk fruit sweetener)
Preheat the oven to 350°F (175°C). Prepare a standard muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, and any other spices.
In another bowl, combine pumpkin purée, eggs, oil (or melted butter), and vanilla extract. Whisk until smooth.
Pour the pumpkin mixture into the dry ingredients. Gently fold the mixture until just combined.
Fill each cupcake liner about ½ to ¾ full.
Bake for 18-20 minutes. Check for doneness with a toothpick.
Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare frosting by beating cream cheese with powdered sugar until fluffy.
Frost each cupcake generously with cream cheese frosting.
Enjoy your delightful cupcakes!
