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.

You can use one bowl for these cupcakes. That’s how easy they are. Mix all your wet ingredients, pumpkin puree, oil, and eggs until combined. Add your dry ingredients, sugar, flour, baking soda, baking powder, salt, and cinnamon, and mix until we’ll combined.

Fill your greased muffin liners 2/3 full and bake in °350 oven for 18-20 minutes or until toothpick inserted in middle comes out clean. Cool and remove from pan. Frost generously with my cinnamon cream cheese frosting. The recipe is below. Optional – sprinkle on some gold sugar!

These cupcakes can be made a day or two ahead of time. 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.

Cinnamon cream cheese frosting –

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.