Hello fall, you are now welcome in this house! I am kicking off the season with a batch of home cooking goodness. I’ve combined a few different recipes to create this super moist and nuanced cupcake recipe. I am no chef, but am a lover of absolutely anything that has cream cheese frosting. A touch of cinnamon & nutmeg bring that sweet topper next level.

After taking a summer off from baking (darn keto diet), I was gun shy to get back in the kitchen. Let me tell you guys, this recipe was so quick and easy. My entire family went nuts for these perfect fall treats. My husband actually said they were the best cupcakes he’s had anywhere, ever. WOW. So what you waiting for?

Cupcakes

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 ½ teaspoons pumpkin pie spice

½ cup vegetable oil

¾ cup brown sugar

2 large eggs

1 cup pumpkin puree (this is when you’ll find I am not a precise baker, I added about a large spoonful more since lots of purree was left in can, and honestly think that extra spoonful made the muffins so moist, if I were to be precise about ¼ cup)

1 teaspoon vanilla extract

Cream Cheese Frosting

8 oz full fat cream cheese block at room temp

3 cups confectioners sugar (might require more to get your desired consistency)

½ cup stick butter at room temp

1 teaspoon vanilla extract

1/8 teaspoon of salt

1 teaspoon of ground cinnamon 

dash of nutmeg (here I am being precise again)

Instructions

Preheat oven to 350 degrees, line muffin pan with liners

Whisk in one large bowl: floor, baking powder, baking soda, salt, cinnamon, pumpkin spice. Set aside.

Whisk in another bowl: oil, eggs, brown sugar, pumpkin, vanilla.   Pour wet ingredients into dry.  Whisk until completely combined, batter will be thick.

Spoon the batter into liners 2/3 full.   Bake for 18-22 minutes.  I prefer mine soft/slightly under done and remove at 18 minutes.  

Frosting: in large bowl beat cream cheese and butter until smooth, add powdered sugar, vanilla, salt, cinnamon and nutmeg.  Beat until smooth and creamy.  

Prep: 15 mins

Cook Time: 18-20 minutes

Yield: 12 cupcakes