Pumpkin Cupcakes with Cream Cheese Frosting – the best pumpkin cupcakes, made from scratch using everyday pantry ingredients.

Pumpkin Cupcakes with Cream Cheese Frosting




– 4 eggs – 1 1/2 cup sugar I like to use organic sugar – 1 cup avocado oil – 15 oz pumpkin puree Dry Ingredients – 2 cups all-purpose flour – 2 teaspoons baking powder – 1 teaspoon baking soda – 2 teaspoons ground cinnamon – 1 teaspoon sea salt Cupcake Frosting Ingredients – 8 oz cream cheese softened – 1/2 cup butter softened – 2 cups powdered sugar – 1 teaspoon vanilla extract

18 cupcakes

35 minutes

Step 1

In a large mixing bowl, combine the eggs, sugar, avocado oil, and pumpkin purée. Whisk to integrate or use an electric hand mixer until fluffy.

Step 2

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

Step 3

Add the dry ingredients to the wet ingredients and use an electric hand blender on low speed to mix everything until the batter is smooth.

Step 4

Use a trigger-release ice cream or cookie scoop to add the cupcake batter to the prepared cupcake tin. I use a silicone cupcake can with a bit of oil or butter but you can also use a regular muffin tin and cupcake liners.

Step 5

Once the cupcake pan has been filled with each one about ⅔ of the way up, transfer the pan to a preheated 350-degree oven and bake for 25-30 minutes.

Step 6

While the cupcakes are baking, make the frosting by beating the softened cream cheese and butter until smooth. Switch to low speed and add in the powdered sugar and beat to combine. Then, pour in the vanilla and continue beating until luscious, smooth, and ready to use!

Step 7

Remove the cupcakes from the oven and allow them to cool completely before frosting. Pipe or spread the frosting on top, then sprinkle with ground cinnamon and a cinnamon stick for a beautiful presentation. Enjoy!