Description
Mini Pumpkin Cupcakes are the perfect fall treat, bursting with warm spices and topped with creamy frosting. These delightful, bite-sized cakes offer a soft, fluffy texture that melts in your mouth, making them ideal for cozy gatherings or a sweet pick-me-up any day of the week. With simple ingredients and easy preparation steps, you’ll have these festive cupcakes ready to impress friends and family in no time!
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 2 large eggs (room temperature)
- 1/3 cup vegetable oil (or applesauce)
- 4 oz cream cheese (full-fat)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, sugar, eggs, oil, and vanilla until smooth.
- Gradually combine the dry ingredients into the wet mixture; stir gently until just combined.
- Spoon the batter into lined muffin cups about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool for 5 minutes before transferring to wire racks.
- Beat cream cheese and powdered sugar until fluffy; frost cooled cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 157
- Sugar: 12g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Substitute pumpkin puree with applesauce or mashed bananas for variety. Add chocolate chips for an extra indulgent twist. Ensure proper measurement of flour to avoid dense cupcakes.