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- 1 ½ cups all-purpose flour - 1 cup canned pumpkin puree - 1 cup granulated sugar - ⅓ cup vegetable oil - 2 large eggs - 1 tsp vanilla extract (for the batter) - 1 tsp baking powder - 1 tsp baking soda - 1 tsp ground cinnamon - ½ tsp ground nutmeg - ¼ tsp ground ginger - ¼ tsp salt I use canned pumpkin puree for ease and flavor. It adds moisture and rich taste. The spices create warmth and depth, perfect for fall. - 8 oz cream cheese, softened to room temperature - ½ cup unsalted butter, softened to room temperature - 4 cups powdered sugar - 1 tsp vanilla extract (for frosting) The frosting is smooth and creamy. The cream cheese gives it a tangy kick. It pairs perfectly with the sweet cupcakes. - Chopped pecans for topping Chopped pecans add crunch and flavor. They also make the cupcakes look inviting and festive. Feel free to sprinkle them on top for extra flair. Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, grab a muffin tin. Line the tin with cupcake liners. This helps the cupcakes release easily after baking. In a large mixing bowl, add: - 1 cup canned pumpkin puree - ⅓ cup vegetable oil - 1 cup granulated sugar - 2 large eggs - 1 tsp vanilla extract Using a whisk or electric mixer, blend these ingredients well. Aim for a smooth and creamy texture. This mix gives the cupcakes their pumpkin flavor and moistness. In another bowl, combine: - 1 ½ cups all-purpose flour - 1 tsp baking powder - 1 tsp baking soda - 1 tsp ground cinnamon - ½ tsp ground nutmeg - ¼ tsp ground ginger - ¼ tsp salt Whisk these dry ingredients together until they are fully mixed. This step ensures the spices are evenly distributed in the batter. Now, slowly add the dry mix to the wet mixture. Stir gently with a spatula until just combined. Avoid overmixing; this keeps the cupcakes light and fluffy. Next, fill each cupcake liner about two-thirds full. Bake in the oven for 18-20 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean, they are ready. While the cupcakes cool, let’s make the frosting. In a medium bowl, beat together: - 8 oz cream cheese, softened - ½ cup unsalted butter, softened Mix until creamy and smooth. Gradually add in 4 cups powdered sugar. Continue to mix until well blended. Stir in 1 tsp vanilla extract for extra flavor. Once your cupcakes are cool, it’s time to frost them. Use a knife or piping bag to spread the frosting generously on top. For a fun touch, sprinkle chopped pecans on each cupcake. This adds crunch and a nutty flavor that pairs beautifully with the pumpkin. To keep your pumpkin cupcakes light and fluffy, mix gently. After adding the dry ingredients, stir slowly. Use a spatula or wooden spoon. Stop mixing as soon as you don’t see any dry flour. Overmixing makes the cupcakes tough. Trust me; tender is the way to go! For the best results, preheat your oven to 350°F (175°C). Fill your cupcake liners about two-thirds full. This gives them space to rise without overflowing. Bake for 18-20 minutes. To check if they’re done, insert a toothpick in the center. If it comes out clean, they are ready! Softening the cream cheese and butter is key for smooth frosting. Let them sit at room temperature for about 30 minutes. Start mixing them together until creamy. Gradually add powdered sugar. Mix well for a smooth texture. If your frosting is too thick, add a splash of milk to loosen it up. For a stunning display, arrange your cupcakes on a nice platter. Sprinkle some cinnamon or chopped pecans on top for color and crunch. You can also use a piping bag for the frosting. This makes your cupcakes look extra special. Enjoy serving these delightful treats! {{image_4}} You can change the frosting to make your pumpkin cupcakes unique. Try chocolate ganache for a rich twist. To make this, melt chocolate and mix it with cream until smooth. You can also use whipped cream for a light touch. Creamy vanilla buttercream is another good choice. Each option adds a new flavor to your cupcakes. Making gluten-free pumpkin cupcakes is easy. Just swap the all-purpose flour with a gluten-free flour blend. Look for one that includes xanthan gum for the best texture. Follow the same recipe steps and enjoy a tasty treat that everyone can eat. To boost flavor, add spices or chocolate chips to the batter. Try mixing in a teaspoon of allspice or cloves for warmth. You can also fold in semi-sweet chocolate chips for sweetness. This adds a fun surprise in each bite. Get creative and make these cupcakes your own! To keep your pumpkin cupcakes fresh, store them in an airtight container. Place them at room temperature for up to two days. If you want to save them longer, move them to the fridge. Just remember to let them sit out for a few minutes before serving. This way, they stay soft and tasty. Freezing is a great way to save cupcakes. To freeze, first, let the cupcakes cool completely. Wrap each cupcake in plastic wrap. Then, place them in a freezer bag or an airtight container. They can stay frozen for up to three months. When you're ready to eat them, take them out and let them thaw at room temperature. They will taste fresh! Frosted cupcakes need special care. To store them, let the frosting set for about 30 minutes. Then, place them in an airtight container. Store them in the fridge if they have cream cheese frosting. They will stay fresh for up to five days. For best taste, bring them back to room temperature before serving. This way, the frosting tastes creamy and delicious! Yes, you can make these cupcakes ahead of time. Bake the cupcakes and let them cool completely. Once cool, store them in an airtight container. They stay fresh for up to three days at room temperature or a week in the fridge. You can frost them the day you plan to serve. If you don't have pumpkin puree, you can use butternut squash puree. It has a similar texture and flavor. You could also use sweet potato puree. Both options keep the taste rich and yummy. If your cream cheese frosting is runny, add more powdered sugar. Start with half a cup at a time until you reach the right thickness. If it’s still too runny, chill the frosting in the fridge for 15-20 minutes. This helps it firm up nicely. Serve these cupcakes at room temperature for the best taste. Arrange them on a nice platter. You can add a sprinkle of cinnamon or chopped pecans on top for extra flair. They look great and taste even better! These pumpkin cupcakes are fun to make and taste great. We covered ingredients, clear steps, and helpful tips. You can add your own twist with variations and store them easily, too. In the end, enjoying your time in the kitchen is what matters most. Bake these cupcakes, savor the moments, and share with your loved ones. Happy baking!

Pumpkin Cupcakes with Cream Cheese Frosting

Indulge in the seasonal delight of these delightful pumpkin cupcakes! With a rich pumpkin flavor and a smooth cream cheese frosting, they are sure to become a fall favorite. This easy recipe guides you through making tender, moist cupcakes perfect for any occasion. Ready to impress your friends and family? Click through to explore the full recipe and bake a batch today that will leave everyone craving more!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup canned pumpkin puree

1 cup granulated sugar

⅓ cup vegetable oil

2 large eggs

1 tsp vanilla extract (for the batter)

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp salt

8 oz cream cheese, softened to room temperature

½ cup unsalted butter, softened to room temperature

4 cups powdered sugar

1 tsp vanilla extract (for frosting)

Optional: Chopped pecans for topping

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with cupcake liners to prevent sticking.

    In a large mixing bowl, add the canned pumpkin puree, vegetable oil, granulated sugar, eggs, and 1 teaspoon of vanilla extract. Using a whisk or electric mixer, blend these ingredients until the mixture is smooth and well incorporated.

      In another bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk together until they are evenly mixed.

        Gradually incorporate the dry ingredients into the pumpkin mixture. Stir gently with a spatula or wooden spoon until just combined; avoid overmixing to keep the cupcakes tender.

          Evenly distribute the batter into the lined cupcake holders, filling each about two-thirds full to allow room for rising.

            Place the muffin tin in the preheated oven and bake for 18-20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.

              Once baked, remove the cupcakes from the oven and let them cool in the tin for approximately 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

                While the cupcakes cool, prepare the cream cheese frosting. In a medium-sized mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture is creamy and smooth in texture.

                  Gradually add the powdered sugar to the cream cheese mixture, mixing thoroughly until it is well blended. Then, stir in 1 teaspoon of vanilla extract to enhance the flavor.

                    Once the cupcakes have cooled completely, generously frost each one with the creamy frosting using a knife or piping bag for a more decorative touch.

                      For a delightful finishing touch, sprinkle the tops of the frosted cupcakes with chopped pecans for added crunch and a hint of nuttiness.

                        Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 cupcakes

                          - Presentation Tips: Arrange the frosted cupcakes on a festive platter and consider garnishing with a sprinkle of cinnamon or additional pecans for an inviting appearance.