By: Audrey Cable

Pumpkin cinnamon homemade cupcakes are one of the best fall-flavored foods. This was so easy to make and didn’t take too long either. I made these before my brother came home from college for my mom’s birthday. I wanted to make something that my whole family would like and was somehow related to fall. I was scrolling through Pinterest and I found the recipe for these cupcakes. 

The week before I made these cupcakes I was really sick and haven’t really done much. So when I started feeling better, I wanted to bake something. When making these cupcakes, I had the help of my little sister who also was really bored and wanted to do something. It honestly was a lot of fun and kept my little sister out of my mom’s hair. 

I ended up bringing cupcakes to my mom’s birthday party. Everyone really liked the cupcakes. The food at my mom’s birthday was all Thanksgiving foods so they really fit into the theme. I brought over 20 cupcakes and none of them were left by the end of the party — it’s safe to say that they were good cupcakes. 

Pumpkin Cupcakes

Ingredients:

1 ½ cups all-purpose flour

1 ½ teaspoons cinnamon

½ teaspoon ginger powder

¼ teaspoon nutmeg

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

⅓ cup vegetable oil , or canola

¾ cup white sugar

½ cup brown sugar

2 large eggs

2 teaspoons vanilla extract

¾ cup pure pumpkin

⅓ cup milk

Cinnamon Cream Cheese Frosting

⅔ cup unsalted butter , softened

6 oz cream cheese

1 teaspoon cinnamon , I often do 1 ½

1 teaspoon vanilla extract

3 – 3.5 cups powdered sugar

1-2 tablespoons cream , as needed

Instructions

Pumpkin Cupcakes

1. Preheat the oven to 350F degrees. Line muffin pans with muffin papers, you’ll end up with about 18 cupcakes.
2. In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
3. In a large bowl beat together the oil, sugars, eggs & vanilla extract until no lumps remain (about 1-2 minutes).
4. Mix in the pumpkin. 
5. With the mixer on low speed mix in the flour mixture about ½ at a time alternating with ½ of the milk.
6. Spoon the batter into the prepared muffin pan, filling each about ⅔ full. 
7. Bake in the center rack of your oven for 16-19 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.

Cinnamon Cream Cheese Frosting

1. In a large bowl, beat the butter until fluffy – about 2 minutes. Then beat in the cream cheese.
2. Add in the cinnamon & vanilla extract. 
3. Beat in the powdered sugar about 1 cup at a time, starting with the mixer on low speed. If the frosting seems too thick, beat in the whipping cream 1 tablespoon at a time.
4. Frost the cooled cupcakes using a flat knife or piping bag. 

Recipe from Justsotasty.com