Moist Pumpkin Cupcakes
Moist Pumpkin Cupcakes are soft, tender, and rich with warm autumn spices, topped with creamy, tangy cream cheese frosting and optional crunchy garnishes. They’re perfect for cozy gatherings, fall parties, or a sweet afternoon treat.
Calories:
Ingredients
For the Pumpkin Cupcakes:
- 1 cup pumpkin purée not pumpkin pie filling
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnishes:
- Chopped pecans or walnuts
- A sprinkle of cinnamon or pumpkin spice
- Caramel drizzle