Easy One Bowl Pumpkin Cupcakes

These pumpkin Cupcakes were one of the first cupcakes I started making and testing over 10 years ago. They are so simple to make but people will ohh and aah over them, especially when you pile them high with cinnamon cream cheese frosting. The cake is so moist and stays soft for days.

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Why you will love this recipe-

• It’s an easy one bowl recipe that takes less then 10 minutes to mix up and less clean up.
• These pumpkin cupcakes are moist, full of pumpkin flavor, and pair perfectly with my cinnamon cream cheese frosting.

Ingredients you will need-

• 2 cups of all purpose flour
• 1 cup of pumpkin puree
• 1/2 cup of vegetable oil
• 1 1/2 cups of sugar
• 2 eggs
• 1 teaspoon baking soda
• 1 1/2 teaspoons of cinnamon
• 1/2 teaspoon of salt

How to make-

Step 1.Pre-heat your oven to 350 degrees and grease your cupcake liners

Step 2. Mix all your ingredients in a mixer or bowl. Using an ice cream scoop, fill liners 2/3 full.

Step 3. Bake in oven 15-20 minutes or until toothpick inserted in center of cupcake comes out clean. Place on a wire baking rack to cool for 10 minutes. Remove from baking tray and let completely cool before frosting.

Tips-

• Make sure your ingredients are at room temperature for better mixing.
• Cool completely before frosting
• Best eaten at room temperature

Storage-

• Place in fridge after cooled in an airtight container. Take out day of and frost. They should be kept refrigerated when topped with the cream cheese frosting. Take out an hour before eating. I always think cake taste best when at room temperature.
• You can freeze the cupcakes without the frosting for up to 2 months.

Cinnamon Cream Cheese Frosting

Ingredients you will need-

• 1 stick unsalted butter
• 1 8oz. block of cream cheese
• 3 1/2-4 cups powdered sugar
• 1-2 teaspoons ground cinnamon
• 1 Tablespoon cream (optional)

How to make-

mix cream cheese and butter until combined. Add powdered sugar and mix in slowly until combined. Add cinnamon and mix 1 -2 minutes on high and that’s it! You should have a smooth, creamy, and delicious frosting! Pipe on your cooled cupcakes. (I always double my frosting because I like to pile the frosting on top of the cupcakes).

Storage-

• Store in an airtight container up to a week in the refrigerator.