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Pumpkin Cupcakes

Pumpkin Cupcakes
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Indulge in the cozy flavors of fall with these delightful Pumpkin Cupcakes. These moist cupcakes are infused with warm spices and topped with a creamy brown sugar frosting that perfectly complements their pumpkin essence.

Ingredients

Scale
  • 170 g all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 tsp pumpkin spice
  • 225 g dark brown sugar
  • 280 g pumpkin purée
  • 75 g vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 200 g butter
  • 15 g dark brown sugar
  • 100 g full-fat cream cheese
  • 345 g powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice.
  3. In another bowl, mix the dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla until smooth.
  4. Gradually combine the wet mixture with the dry ingredients; stir gently until just combined.
  5. Fill each cupcake liner two-thirds full with batter.
  6. Bake for approximately 23 minutes or until a toothpick comes out clean.
  7. Cool in the pan for 5 minutes before transferring to a wire rack.
  8. For frosting, beat together butter, dark brown sugar, cream cheese, powdered sugar, and vanilla until creamy.
  9. Frost cooled cupcakes generously.

Nutrition

Find it online: https://themealjournal.com/pumpkin-cupcakes/