1 ½ cups All-purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Nutmeg
1 cup Pumpkin puree
1 cup Sugar
1/2 cup Vegetable oil
2 large Eggs
8 oz Cream cheese
2 cups Powdered sugar
1/4 cup Salted caramel sauce
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, beat together the pumpkin puree, sugar, and vegetable oil until well combined. Add in the eggs one at a time.
Gradually fold the dry mixture into the wet ingredients, mixing until just combined.
Spoon the batter into the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes. Test for doneness with a toothpick.
Allow the cupcakes to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
In a large bowl, beat the cream cheese until smooth. Add powdered sugar and mix until fluffy. Drizzle in the salted caramel sauce and mix until well combined.
Once the cupcakes are cooled, generously frost each with the salted caramel cream cheese frosting.
Enjoy your delicious creations!
