Moist Pumpkin Cupcakes (Print-Friendly Version)

Tender pumpkin cupcakes infused with warm spices and topped with cinnamon-maple cream cheese frosting.

# Ingredients:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 1/2 teaspoons pumpkin pie spice
05 - 1/2 teaspoon ground cinnamon
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 3/4 cup brown sugar, packed
08 - 1/2 cup vegetable oil
09 - 2 large eggs
10 - 1/4 cup pure maple syrup
11 - 1 teaspoon vanilla extract
12 - 1 cup pumpkin puree
13 - 1/2 cup whole milk

→ Frosting

14 - 1/2 cup unsalted butter, cold
15 - 8 ounces full-fat cream cheese, cold
16 - 3 cups powdered sugar
17 - 1/2 teaspoon ground cinnamon
18 - 1 teaspoon vanilla extract
19 - 2 tablespoons pure maple syrup
20 - 3 tablespoons heavy cream

# Steps:

01 - In a large bowl, beat brown sugar with vegetable oil, eggs, maple syrup, and vanilla extract until the mixture lightens in color. Stir in pumpkin puree thoroughly to create a moist base.
02 - Whisk together all-purpose flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt. Sift the mixture to avoid lumps and ensure a tender crumb.
03 - Add half of the dry ingredients to the wet mixture, followed by half of the milk, folding gently from the bottom up to maintain airiness. Repeat with the remaining dry ingredients and milk until just combined.
04 - Scoop batter evenly into lined cupcake tins using a large cookie scoop to ensure uniform size and reduce mess.
05 - Bake cupcakes at 350°F (177°C) for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to preserve moisture.
06 - Whip cold unsalted butter until spreadable. Incorporate cream cheese until smooth. Gradually add powdered sugar along with ground cinnamon, vanilla extract, and maple syrup. Finish by folding in heavy cream to achieve a fluffy, pipeable consistency. Chill if too soft.
07 - Once cooled completely, pipe frosting onto cupcakes using your preferred decorating tip. Optionally, sprinkle lightly with cinnamon or edible gold sprinkles for a festive finish.

# Notes & Tips:

01 - Oil and pumpkin puree maintain a tender, moist crumb that stays soft for days.
02 - Cream cheese frosting is best made with cold ingredients to achieve a smooth texture.
03 - Cupcakes freeze well unfrosted; thaw fully before frosting and serving.
04 - Allow frosted cupcakes to sit at room temperature for 20 minutes before serving to soften frosting.

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