Ingredients:

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice (store-bought or homemade)
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs
  • 1 cup (227g) pumpkin puree (canned recommended)
  • 1/2 cup (120ml) vegetable oil
  • 1/3 cup (80ml) milk
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (177°C). Spray a 12-count muffin pan with non-stick spray or line it with cupcake liners. Set aside.
  2. In a large bowl, combine the following dry ingredients: all-purpose flour, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice.
  3. In a medium bowl, whisk together the wet ingredients until well combined: Brown sugar and eggs until smooth. Add in pumpkin puree, vegetable oil, milk, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined. Avoid overmixing!
  5. Spoon batter into prepared cupcake cups filling them about halfway to two-thirds full. If you have leftover batter for an extra cupcake or two, bake them separately.
  6. Bake cupcakes for 17–18 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool completely before frosting.
  7. Using a handheld mixer or stand mixer fitted with a paddle attachment, beat together on medium speed: Softened butter Marshmallow creme Vanilla extract Heavy cream
  8. Once smooth, slowly add in confectioners sugar and salt while mixing on low speed. Increase speed to high once added and beat for one minute. If frosting appears too thin mix in an additional quarter cup of confectioners sugar.
  9. Frost cooled cupcakes as desired using your favorite piping tip; I recommend using Wilton #12 piping tip for that perfect swirl!