Pumpkin Cupcakes

Autumn is the perfect time for pumpkin, warm spices, and cozy homemade baking. These pumpkin cupcakes are filled with the aroma of cinnamon, nutmeg, cloves, and ginger, and topped with a light and creamy frosting 

Ingredients (makes 12 muffins)

For the Batter

• 2 eggs

• 1/3 cup brown sugar (65 g)

• 1 tsp vanilla

• 1/2 cup vegetable oil (120 ml)

• 1 cup pumpkin purée (250 g)

• 1 1/2 cups flour (190 g)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp cinnamon

• A pinch of nutmeg

• A pinch of cloves

• A pinch of ginger

For the Frosting

• 200 g cream Philadelphia cheese 

• 1 cup powdered sugar (125 g)

• 1 cup 35% heavy cream (240 ml)

Steps

Batter

1. Beat the eggs with the sugar using a mixer

2. Add the vanilla, oil, and pumpkin purée and mix

3. Add all the dry ingredients and mix to form a batter

4. Pour the batter into cupcake liners

5. Bake in a preheated oven at 180°C (350°F) for 20 minutes

6. Once cooled, decorate the cupcakes with frosting

Frosting

7. Beat the cream cheese with the powdered sugar using a mixer

8. Continuing to beat, add the heavy cream and beat until fully thickened

9. Pipe the frosting onto the cupcakes using a piping bag

10. Decorate as desired