Ingredients

• 2.25 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground ginger
• 0.5 teaspoons ground cloves
• 0.5 teaspoons ground allspice
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1 cup white sugar
• 0.5 cups butter , softened
• 0.33 cups brown sugar
• 2 large eggs , room temperature
• 1 cup pumpkin puree
• 0.75 cups milk

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line cups with paper liners.
2. 2 To make the pumpkin cupcakes: Sift flour, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt together in a large bowl. Set aside.
3. 3 Beat white sugar, 1/2 cup butter, and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree and milk. Gently mix in flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
5. 5 To make the frosting: Beat cream cheese and 1/4 cup butter together in a large bowl with an electric mixer until smooth. Beat in confectioners' sugar, a little at a time, until incorporated. Add vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.
6. 6 Frost cooled cupcakes with cream cheese frosting.
7. 7 Enjoy!

Nutrition per serving