Mini Pumpkin Spice Cupcakes
Fluffy, bite-sized cupcakes bursting with pumpkin and warm fall spices, topped with creamy cream cheese frosting. Perfect for autumn gatherings.
Ingredients
- 3/4 cup pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/4 cup vegetable oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
- Cream cheese frosting: 4 oz cream cheese 2 tbsp butter, 1 cup powdered sugar, 1/2 tsp vanilla
Instructions
- Preheat oven to 350°F; line 24-cup mini muffin tin.
- Whisk dry ingredients (flour, baking powder, soda, salt, spices).
- Mix wet ingredients (pumpkin, sugars, egg, oil, vanilla).
- Combine wet and dry; don’t overmix.
- Fill muffin cups 2/3 full; bake 12-15 minutes.
- Cool cupcakes; prepare frosting by beating cream cheese, butter, powdered sugar, vanilla.
- Frost cooled cupcakes; add optional sprinkles.
Equipment
- Mini muffin tin (24-cup)
- Paper liners or non-stick spray
- Mixing bowls (medium and large)
- Whisk and spatula
- Small cookie scoop (optional)
- Hand mixer (for frosting)
- Wire cooling rack
- Measuring cups and spoons