Ingredients:

  • 1 1/4 cups all-purpose flour (160 g)
  • 1 tsp baking powder (4 g)
  • 1/2 tsp baking soda (3 g)
  • 1/2 tsp fine sea salt (3 g)
  • 1 1/2 tsp ground cinnamon (3 g)
  • 1/2 tsp ground ginger (1 g)
  • 1/4 tsp ground cloves or ground allspice (0.5–1 g)
  • 1 cup canned pumpkin purée, not pumpkin pie filling (240 g)
  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup light brown sugar, packed (100 g)
  • 1/2 cup vegetable oil (120 ml) or melted unsalted butter (113 g)
  • 2 large eggs, room temperature (~100 g)
  • 1 tsp pure vanilla extract (5 ml)
  • 8 oz cream cheese, softened (225 g)
  • 1/4 cup unsalted butter, softened (56 g)
  • 2–2 1/2 cups powdered sugar, sifted (240–300 g), adjust as needed
  • 1 tsp pure vanilla extract (5 ml)
  • Pinch of fine sea salt (optional, about 1/8 tsp)
  • Optional garnishes: ground cinnamon, chopped toasted pecans, or drizzle of warm caramel sauce

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and cloves in a medium bowl until evenly combined and free of lumps.
  3. In a large bowl, whisk together pumpkin purée, granulated sugar, light brown sugar, oil (or melted butter), eggs and vanilla until smooth. Optionally use a mixer on low for 20–30 seconds to emulsify.
  4. Add the dry mixture to the wet ingredients in two additions, stirring gently until just combined. Do not overmix; batter should be smooth but slightly thick with a few small streaks okay.
  5. Fill each lined cup about two-thirds full (roughly 3 tablespoons each). Bake for 18–22 minutes, rotating the pan halfway through if needed. Test doneness with a toothpick; it should come out with a few moist crumbs but not raw batter.
  6. Allow cupcakes to cool in the pan for 5–10 minutes, then transfer to a cooling rack to cool completely (about 30–40 minutes total from oven). Wait until fully cool before frosting to prevent slipping.
  7. To make the frosting, beat softened cream cheese and softened butter together until smooth and pale, about 1–2 minutes. Gradually add powdered sugar and vanilla, beating to desired consistency. Add a pinch of salt if needed. Chill 15–30 minutes if frosting is too soft.
  8. Pipe or spread the cream cheese frosting onto cooled cupcakes. Garnish with a dusting of cinnamon, chopped toasted pecans, or a drizzle of warm caramel. Serve at room temperature or refrigerate if not serving within a few hours.