Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Ingredients

Pumpkin Spice Cupcakes

• 3/4 cup (75g) granulated sugar

• 1 1/4 cups (150g) all-purpose flour

• 3/4 teaspoons kosher salt

• 3/4 teaspoons baking powder

• 3/4 teaspoons baking soda

• 1 1/2 teaspoons pumpkin pie spice

• 1 1/2 teaspoons ground cinnamon

• 1 large egg, at room temperature

• 1/2 cup (113g) milk, at room temperature

• 1/2 cup (135g) pumpkin purée, at room temperature

• 1/4 cup (50g) olive oil

• 1/2 tablespoon (7g) pure vanilla extract

• 6 Tablespoons (85g) water, lukewarm

Cinnamon Cream Cheese Frosting

• 8 ounces (227g) cream cheese, at room temperature

• 2 tablespoons (28g) unsalted butter, at room temperature

• 1 teaspoon pure vanilla extract

• 2 cups (227g) confectioners' sugar

• 1/2 Tablespoon ground cinnamon

• 1/8 teaspoon table salt

Instructions

1. Preheat the oven to 350°F with a rack in the center position. Line a standard muffin pan with baking cups.

2. Make the Batter: In a small bowl, whisk together the sugar, flour, salt, cinnamon, baking powder, baking soda, and pumpkin pie spice.

3. In the bowl of a stand mixer fitted with the flat beater attachment or working in a large bowl with an electric hand mixer, combine the pumpkin purée, sugar, oil, and egg into a homogeneous mixture, about 30 seconds. Scrape the sides of the bowl.

4. Add the dry ingredients and stir to combine, just until no streaks remain.

5. Portion the batter evenly into the 12 baking cups, filling each well about halfway.

6. Bake the Cupcakes: Bake the pumpkin cupcakes for 25 to 30 minutes, or until a toothpick or paring knife inserted into the center of a cupcake comes out clean or with a few moist crumbs clinging to it.

7. Remove the cupcakes from the oven and let them cool in the pan for a few minutes. Transfer to a wire rack to cool completely, about 1 hour. Meanwhile, make the icing.

8. Make the Cinnamon Cream Cheese Frosting: In the bowl of a stand mixer fitted with the flat beater attachment or working in a large bowl with an electric hand mixer, beat the cream cheese, butter, cinnamon, and vanilla together until well combined, about 30 seconds.

9. Decorate the Cupcakes: Transfer the icing to a piping bag fitted with an open star tip. Twist the wide end of the bag to close it and pipe a spiral of frosting on each cupcake. Chill the filled piping bag fitted with your tip of choice for 45 to 60 minutes before piping to help the frosting hold its shape. Serve the pumpkin cupcakes at room temperature.

10. Store leftover pumpkin cupcakes in the refrigerator, covered, for up to 3 days.