Ingredients:

  • 1.75 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 1 cup pumpkin puree
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 3.5 cups confectioners' sugar, sifted
  • 1.5 tsp ground cinnamon for frosting
  • 1 tsp pure vanilla extract for frosting
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, 2 teaspoons of cinnamon, ginger, and cloves until well combined.
  3. In a separate bowl, whisk 1 cup pumpkin, granulated sugar, brown sugar, and vegetable oil until the mixture looks like wet sand.
  4. Add 2 large eggs and 1 tsp vanilla to the wet mix, whisking vigorously until the batter is glossy.
  5. Gently fold the dry ingredients into the wet mixture using a silicone spatula, mixing only until no streaks of flour remain to ensure a tender crumb.
  6. Divide the batter evenly among the muffin cups and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
  7. Prepare the frosting by beating the softened cream cheese and butter until smooth. Gradually add confectioners' sugar, 1.5 teaspoons of cinnamon, 1 teaspoon of vanilla, and a pinch of salt. Whip until light and airy, then frost the cooled cupcakes.