Ingredients
Equipment
Method
Baking Instructions
- Preheat your oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, blend together brown sugar, vegetable oil, melted butter, eggs, pumpkin puree, and vanilla until smooth.
- Gently fold the wet mixture into the dry mixture until just combined.
- Scoop the batter into prepared liners, filling about two-thirds full, and bake for 18-22 minutes.
- Cool the cupcakes in the pans for 5-10 minutes, then transfer to a wire rack.
- Beat cream cheese and butter in a bowl until fluffy, gradually mix in powdered sugar until smooth.
- Continue beating in vanilla extract and a pinch of salt until the frosting is light and fluffy.
- Frost the cooled cupcakes, garnishing with cinnamon or chopped nuts if desired.
- Serve warm or store in an airtight container.
Nutrition
Notes
These cupcakes are perfect for cozy gatherings and can be adapted for dietary preferences.