1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
8 oz cream cheese, softened (for frosting)
1/2 cup unsalted butter, softened (for frosting)
3 cups powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners and set it aside.
In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined and free of lumps.
In a separate large bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until the mixture is smooth and the eggs are fully incorporated.
Gradually add the dry ingredients into the wet ingredients. Fold them together gently with a spatula or whisk just until no streaks of flour remain. Be careful not to overmix, as this can make the cupcakes tough.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely before frosting.
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating on low speed until incorporated, then on high speed until light and fluffy.
Once the cupcakes are entirely cool, pipe or spread the cream cheese frosting onto each cupcake. You can garnish with a light dusting of cinnamon if desired.