Ingredients:

  • 1 cup (125g) all-purpose flour, spooned & leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoons pumpkin pie spice (store-bought or homemade)
  • ½ cup (120ml) canola or vegetable oil
  • 2 large eggs
  • ¾ cup (150g) packed light or dark brown sugar
  • 1 cup (225g) canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners' sugar, plus extra 1/4 cup (30g) if needed
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt

Instructions:

  1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. Set aside.
  3. In a separate bowl, whisk together oil, eggs, brown sugar, pumpkin puree, and vanilla extract until well combined.
  4. Pour wet ingredients into dry ingredients. Mix until just combined. Be careful not to overmix.
  5. Fill cupcake liners approximately 2/3 full.
  6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cupcakes cool completely in the pan before frosting.
  8. Beat cream cheese and butter together until smooth and creamy.
  9. Gradually add confectioners' sugar, vanilla, and salt. Beat until light and fluffy, adjusting sugar for desired consistency.
  10. Frost cooled cupcakes as desired.