1 cup all-purpose flour
1 cup canned pumpkin puree
1 cup sugar
½ cup vegetable oil
2 large eggs
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
8 oz cream cheese
4 cups powdered sugar
1 tsp vanilla extract
1 tsp milk (or non-dairy alternative)
Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg, and salt. Whisk together until well-combined.
In another bowl, mix the pumpkin puree, vegetable oil, and eggs. Ensure the mixture is smooth and evenly combined.
Slowly pour the wet ingredients into the dry ingredients, mixing gently until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
For the frosting, beat the cream cheese until smooth. Gradually add powdered sugar, mixing to prevent a sugar cloud. Mix in milk and vanilla until fluffy.
Once cupcakes are cool, frost generously with the cinnamon cream cheese frosting.
Optional: Sprinkle a dash of cinnamon or decorate with candy corn for a festive touch.
