1 cup all-purpose flour (or whole wheat flour)
1 cup pumpkin puree (canned or homemade)
1/2 cup granulated sugar (or coconut sugar)
1/2 cup brown sugar (or maple syrup)
2 large eggs (or flax eggs)
1/2 cup vegetable oil (or applesauce)
1 teaspoon vanilla extract (or maple extract)
1 teaspoon baking soda (or baking powder)
1 teaspoon ground cinnamon (or pumpkin spice blend)
1/2 teaspoon ground nutmeg (or allspice)
1/4 teaspoon salt (or sea salt)
8 oz cream cheese, softened (or Greek yogurt)
1/2 cup powdered sugar (or stevia)
1 teaspoon ground cinnamon for icing (or ground nutmeg)
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth.
Slowly add the dry ingredients to the wet mixture and mix until just combined. Be careful not to over-mix.
Pour the batter into the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted comes out clean.
Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and cinnamon, and beat until fluffy.
Once the cupcakes have cooled completely, frost with the spiced cream cheese icing using a piping bag or spatula.
Top with any desired decorations and serve your delicious pumpkin cupcakes!
