Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 8 oz cream cheese
  • 4 tbsp unsalted butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-slot muffin tin.
  2. Whisk together vegetable oil and granulated sugar until combined. Add eggs one at a time, beating until pale and aerated.
  3. Stir in pumpkin puree and vanilla extract until the batter is a uniform orange color.
  4. Sift in flour, pumpkin pie spice, baking soda, and salt. Fold gently with a spatula until just combined.
  5. Divide batter evenly between 12 liners, filling each about 3/4 full.
  6. Bake for 18–22 minutes until a toothpick inserted into the center comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Beat softened cream cheese and butter together until velvety.
  9. Gradually add powdered sugar, vanilla, and a pinch of salt, whipping on high for 2 minutes until stiff peaks form.
  10. Pipe frosting onto cooled cupcakes and garnish with a dusting of pumpkin pie spice.