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Indulge in Cream-Filled Pumpkin Cupcakes for a Cozy Fall Treat

Indulge in Cream-Filled Pumpkin Cupcakes This Fall
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Indulge in Cream-Filled Pumpkin Cupcakes This Fall

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a separate bowl, mix the pumpkin puree, sugar, oil, eggs, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
  5. Fill cupcake liners about 2/3 full and bake for 20-25 minutes. Allow to cool completely.
  6. For the filling, beat the cream cheese and powdered sugar until smooth. Pipe or spoon the filling into the center of each cupcake.

Notes

  • Store any leftovers in an airtight container in the refrigerator.
  • These cupcakes freeze well for up to 3 months.

Nutrition

Keywords: Pumpkin, Cupcakes, Fall, Dessert

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