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Pumpkin Cupcakes with Cream Cheese Frosting

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Ingredients

Adjust Servings:
dry mixture
200 g flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
a pinch of ginger
a pinch of nutmeg
1/2 tsp salt
wet mixture
2 egg
150 g sugar
120 ml vegetable oil
250 g pumpkin purée
1 tsp vanilla extract
cream cheese frosting
200 g cream cheese
100 g butter
175 g powdered sugar
1 tsp vanilla extract

Pumpkin Cupcakes with Cream Cheese Frosting

Cuisine:
  • 40 mins
  • Serves 12
  • Easy

Ingredients

  • dry mixture

  • wet mixture

  • cream cheese frosting

Directions

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Pumpkin Cupcakes with Cream Cheese Frosting

If you’re a pumpkin and cream cheese frosting lover, then you will absolutely adore these cupcakes. I have been loving the flavor combination since the first time I made it. Throw a swirl of cream cheese on top, sprinkle with ground cinnamon, and you have one fantastic fall dessert. They are extra moist, fluffy and you will thanks to the pumpkin puree.

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Note:

  • You can use canned or fresh pumpkin purée. Canned is easiest, but if you want to use fresh pumpkin purée, that works great.
  • Always make sure to set my cream cheese and butter out of the fridge, so they have time to come to room temperature once the cupcakes have cooled.

Thoughts on these fluffy pumpkin muffins with beautiful cream cheese frosting, or another Muffins recipe? Post them on  Instagram and tag me @lovethatbite. Always love to hear from you!

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Steps

1
Done

Preheat the oven to 175°C.
Line a 12 count muffin pan with 12 cupcake liners.

In a mixing bowl, combine all the dry ingredients: flour, baking powder, baking soda, ground cinnamon, ground ginger, nutmeg, salt.

2
Done

In a second mixing bowl, beat the eggs and sugar until creamy.
Pour the vegetable oil, pumpkin puree, and vanilla extract in and whisk until well combined.

3
Done

Combine wet and dry ingredients and whisk until smooth. Divide evenly between 12 liners, filling each 2/3 full.

4
Done

Bake at 175°C for 20-25 min or until a toothpick inserted in center comes out clean. Transfer the muffins onto a wire rack and cool to room temperature before frosting.

5
Done

cream cheese frosting

Combine all frosting in the bowl of a stand mixer fitted with whisk attachment.
Start on slow speed and gradually increase the speed until thick and smooth.
Scrape down the bowl with a spatula as needed.
Pipe the frosting onto the cupcakes and sprinkle with ground cinnamon.

Stephanie

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