1 ½ cups all-purpose flour (or whole wheat/gluten-free flour)
1 cup granulated sugar (or brown sugar/coconut sugar/maple syrup)
1 teaspoon baking powder (or self-rising flour)
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon (or nutmeg/pumpkin pie spice)
1 cup pumpkin puree (or mashed sweet potatoes)
2 large eggs (or flax eggs)
½ cup vegetable oil (or applesauce/melted coconut oil)
1 teaspoon vanilla extract (or almond extract)
8 oz cream cheese (or Greek yogurt for a lighter frosting)
2 cups powdered sugar (or stevia/powdered erythritol)
1 teaspoon cinnamon (for frosting, or nutmeg)
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until well combined.
In another bowl, blend the pumpkin puree, eggs, oil, and vanilla until thoroughly mixed.
Pour the wet ingredients into the dry ingredients. Gently fold until just combined—do not overmix.
Fill each cupcake liner about two-thirds full.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Allow cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
In a bowl, blend the cream cheese and powdered sugar until smooth. Add cinnamon and mix well.
Once the cupcakes are cool, frost each with the cinnamon cream cheese frosting.
Decorate as desired and enjoy!
