Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Caramel Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup caramel sauce
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fill each muffin cup about 2/3 full with batter and bake for 18-20 minutes.
- Allow the cupcakes to cool completely before frosting.
- To make the frosting, beat together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, then mix in the caramel sauce and vanilla extract.
- Frost the cooled cupcakes with the caramel cream cheese frosting and drizzle with extra caramel sauce if desired.
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- For vegan options, substitute eggs with flaxseed meal and use vegan cream cheese and butter.
- Leftovers can be frozen for up to 3 months; thaw at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 Kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg