candysprinkles, colored sugar for decorating (optional)
Instructions
For the Pumpkin Cupcakes:
Preheat oven to 350°F. Line a 12 count muffin pan with cupcake liners and set aside.
Whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
In another bowl, mix the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs and vanilla extract until combined.
Add the wet bowl of ingredients to the dry bowl of ingredients and mix just until everything is completely combined.
Using a large spoon or an ice cream scoop, fill the cupcake liners about 2/3 full of batter.
Bake in a 350°F oven for 20-22 minutes or until a toothpick inserted into the center of each cupcake comes out clean.
Remove the cupcakes from the oven and allow to cool for 5 minutes before removing them to a wire rack to finish cooling. Cool completely before frosting.
For the Cinnamon Cream Cheese Frosting:
In a large bowl, beat the cream cheese, butter and vanilla extract until well blended.
Beat the sugar in, a little at a time, blending well between additions. Add cinnamon and blend again.
Once cupcakes are cooled completely, frost cupcakes as desired.
Top with candies, sugars or anything else your heart desires.