½cup(113 g) unsalted butter, melted and slightly cooled
¾cup(150 g) light brown sugar
2large eggs, room temperature
1teaspoonpure vanilla extract
Cinnamon Cream Cheese Frosting Ingredients
1cup(225 g or 8 oz package) cream cheese, room temperature (see notes)
¼cup(57 g) unsalted butter, room temperature
1cupconfectioners’ sugar, sifted
½teaspoonpure vanilla extract
Preheat oven to 350° F. Line a standard muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
In a separate bowl, whisk together the pumpkin puree, melted butter, brown sugar, eggs and vanilla extract until well combined. Pour wet ingredients into the bowl of dry ingredients and stir just until combined.
Using an ice cream scoop, transfer batter to prepared muffin tin filling each cup ⅔ full. Divide batter evenly among the 12 cups. Bake cupcakes at 350° F for 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To make the cream cheese frosting, in the bowl of a stand mixer or using a hand mixer, beat cream cheese and butter until light and fluffy, about 3 minutes. Add confectioner’s sugar and cinnamon. Mix just until combined, then mix in the vanilla. Avoid overmixing the frosting.
Transfer frosting to a piping bag with desired tip. Frost the cooled cupcakes and garnish with a sprinkle of cinnamon.
Cream cheese frosting: If baking in a warm climate, I suggest using cream cheese and butter that is soft, but still cool to the touch. This will help prevent the frosting from becoming too soft. If the frosting does get too soft, place the mixing bowl in the refrigerator for 15 minutes, then stir the frosting with a rubber spatula to check if the consistency is firmer.Store pumpkin cupcakes in an airtight container in the refrigerator for up to 5 days.How to freeze pumpkin cupcakes: Once cooled completely, place the cupcakes in an airtight container and freeze for up to 1 month. Defrost in the refrigerator before bringing to room temperature and frosting.