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Pumpkin Pie Cupcakes

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 24 cupcakes
Author Jesseca

Ingredients

  • cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup oil
  • 1 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 large eggs
  • 3/4 cup whole milk
  • 1 can pumpkin puree
  • 8 oz cream cheese
  • 1/4 cup soft butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 3-4 cups powdered sugar

Instructions

  • Preheat your oven to 350 degrees.
  • Line 2 cupcake tins with paper liners and set aside.
  • In a large bowl whisk together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda.
  • In a separate bowl combine the oil and both sugars. Whisk in the eggs, milk, and pumpkin. Fold in the dry ingredients until fully incorporated.
  • Divide the batter between your prepared cups. Bake 22 minutes or until a toothpick comes out clean.
  • For the frosting, beat together the cream cheese and butter until fluffy. Add the cinnamon, vanilla and powdered sugar. Mix until smooth.