Ingredients

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup vegetable oil

1/4 cup unsalted butter, melted

3/4 cup packed light brown sugar

2 large eggs, room temperature

1 cup canned pumpkin purée

1 teaspoon vanilla extract

8 ounces full-fat cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

4 cups powdered sugar, sifted

1 teaspoon pure vanilla extract

Pinch of fine sea salt

Instructions

Step 1: Preheat oven to 350°F (175°C). Line two standard 12-cup muffin tins with paper cupcake liners.

Step 2: In a large mixing bowl, whisk together the sifted flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.

Step 3: In a medium bowl, whisk together the brown sugar, vegetable oil, melted butter, eggs, pumpkin purée, and vanilla extract until smooth and uniform.

Step 4: Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined, leaving a few tiny lumps. Avoid overmixing.

Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.

Step 6: Remove from oven and let cupcakes cool in the tins for 5-10 minutes. Transfer to a wire rack and cool completely (1-2 hours) before frosting.

Step 7: For the frosting, beat the softened cream cheese and butter in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.

Step 8: Gradually add powdered sugar on low speed until incorporated. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy. Add vanilla and salt; beat for 30 seconds more.

Step 9: Once cupcakes are completely cool, frost them using a piping bag with a star tip or an offset spatula. Optionally, garnish with a dusting of cinnamon, pumpkin pie spice, or chopped toasted nuts.

Step 10: Serve immediately. Store any leftover frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Bring to room temperature before serving for best texture.

Tips & Variations

Use fresh pumpkin purée or homemade for the best flavor and texture.

For extra moisture, add a tablespoon of sour cream or Greek yogurt to the wet ingredients.

Swap the cream cheese frosting for a simple vanilla buttercream if preferred.

Enhance the spice blend with a pinch of cardamom or allspice for a different twist.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, you can roast and purée fresh pumpkin as a substitute. Make sure to cook and drain it well to avoid excess moisture, which can affect the cupcake texture.

How do I prevent the cupcakes from drying out?

Be careful not to overbake; start checking at 18 minutes. Also, avoid overmixing the batter to keep the cupcakes tender. Storing them properly refrigerated and wrapped helps maintain moisture.