Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 0.125 tsp ground black pepper (optional)
  • 1 cup 100% pure pumpkin puree (not pie filling)
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract (for cake)
  • 4 oz full-fat cream cheese, softened
  • 0.25 cup (4 Tbsp) unsalted butter, softened
  • 2 cups confectioners' sugar
  • 0.5 tsp vanilla extract (for frosting)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and black pepper until well combined.
  3. In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, and 1 teaspoon of vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until the ingredients are just incorporated. Be careful not to overmix.
  5. Divide the batter evenly among the 12 prepared cupcake liners (about 1/3 cup per liner).
  6. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  7. In a medium bowl, beat the softened cream cheese and 4 tablespoons of butter together until the mixture is creamy and smooth.
  8. Gradually add the confectioners’ sugar, beating on low speed until combined, then increase the speed and beat until the frosting is fluffy. Stir in the remaining 0.5 teaspoon of vanilla extract. Frost the completely cooled cupcakes generously.