1 cup pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
8 oz cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
Preheat your oven: Preheat your oven to 350°F (175°C) and line a standard cupcake tin with cupcake liners.
Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, sugar, vegetable oil, and eggs. Whisk together until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until evenly mixed.
Incorporate Dry into Wet: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.
Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
Bake the Cupcakes: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Make the Frosting: While the cupcakes cool, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese and vanilla extract until smooth. Gradually add the powdered sugar, mixing until well combined. If desired, add a pinch of cinnamon for an extra kick.
Frost the Cupcakes: Once the cupcakes have completely cooled, generously frost each cupcake with your cinnamon cream cheese frosting.
