Description
Moist, tender pumpkin cupcakes paired with rich, nutty brown butter cream cheese frosting make this the ultimate fall dessert! Perfect for cozy gatherings or a special Thanksgiving treat.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup milk (any type)
For the Brown Butter Cream Cheese Frosting:
- 1/2 cup butter (browned and cooled)
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Mix Dry Ingredients: Whisk together flour, baking powder, cinnamon, nutmeg, and ginger. Set aside.
- Mix Wet Ingredients: In a separate bowl, combine pumpkin puree, sugars, eggs, oil, and milk. Whisk until smooth.
- Combine Wet and Dry: Gradually stir the dry mixture into the wet ingredients until just combined.
- Fill Liners: Spoon batter into liners, filling 2/3 full.
- Bake: Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely.
- Make Frosting: Brown the butter, then beat it with softened cream cheese. Add powdered sugar and vanilla, beating until smooth.
- Frost Cupcakes: Once cool, frost cupcakes with the brown butter cream cheese frosting.
Notes
- To enhance the fall flavor, sprinkle with cinnamon or garnish with chopped pecans.
- Refrigerate leftover cupcakes for up to 5 days, or freeze unfrosted cupcakes for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg