Ingredients

• All-purpose flour - 1 and ¾ cups
• Granulated sugar - 1 cup
• Brown sugar - ½ cup
• Pumpkin puree - 1 cup
• Vegetable oil - ½ cup
• Eggs - 2 large
• Vanilla extract - 1 teaspoon
• Baking powder - 1 teaspoon
• Baking soda - ½ teaspoon
• Salt - ½ teaspoon
• Ground cinnamon - 1 teaspoon
• Ground nutmeg - ½ teaspoon
• Ground ginger - ½ teaspoon
• Ground cloves - ¼ teaspoon
• Cream cheese - 8 oz, softened
• Unsalted butter - ¼ cup, softened
• Powdered sugar - 2 cups
• Milk - 1-2 tablespoons

Instructions

1. 1.

   Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. 2.

   In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

3. 3.

   In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.

4. 4.

   Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

5. 5.

   Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

6. 6.

   Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

7. 7.

   Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

8. 8.

   For the frosting, beat the cream cheese and butter together until creamy.

9. 9.

   Gradually add the powdered sugar, beating until smooth and fluffy.

10. 10.

    Add milk, 1 tablespoon at a time, until you reach the desired consistency.

11. 11.

    Once the cupcakes are cool, frost them generously and serve.

Nutritional Facts