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Easy Pumpkin Spice Thanksgiving Cupcakes: Perfect Fall Treat

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These moist and fluffy pumpkin spice cupcakes with silky cream cheese frosting are the perfect handheld fall dessert. Easy to make with simple ingredients, they’re ideal for Thanksgiving or any cozy autumn gathering.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup (120ml) vegetable oil
  • 1 cup (240g) pumpkin purée (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  3. In a large bowl, whisk together the vegetable oil, pumpkin purée, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or whisk until just combined. Do not overmix; a few small lumps are fine.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about ¾ full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. While the cupcakes cool, make the frosting: In a large bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  8. Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Add the vanilla extract and a pinch of salt, then beat on medium-high speed for 1-2 minutes until light and fluffy.
  9. Once the cupcakes are completely cool, frost them using a piping bag with a star tip or spread the frosting on with a spatula. Optionally, sprinkle with cinnamon or crushed pecans.

Notes

Room temperature ingredients are key for a smooth batter and frosting. Do not overmix the batter to avoid tough cupcakes. Let cupcakes cool completely before frosting to prevent melting. For extra flavor, toast the spices in a dry pan for 30 seconds before using. Store frosted cupcakes in the refrigerator and let sit at room temperature for 15-20 minutes before serving.

Nutrition

Keywords: pumpkin spice cupcakes, Thanksgiving cupcakes, fall dessert, pumpkin cupcakes, cream cheese frosting, easy pumpkin recipe

Find it online: https://jollyfork.com/easy-pumpkin-spice-thanksgiving-cupcakes-perfect-fall-treat/