What you'll need:
For the cupcakes
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. allspice
1 c. packed brown sugar
1 c. granulated sugar
1/2 c. (1 stick) unsalted butter, melted and cooled
1/2 c. vegetable oil
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
For the frosting
8 oz. cream cheese, room temperature
8 tblsp. (1 stick) unsalted butter, cut into pieces, room temperature
1 c. powdered sugar
1 tsp. vanilla extract
(Note: I had originally intended to make my own cream cheese frosting, but when I got home from the market and opened the package of cream cheese, it looked more like feta cheese! EW! Luckily I had a can of cream cheese frosting in my pantry and was able to use that)
Directions:
Preheat oven to 350 degrees. Line cupcake pans with paper liners and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
In a large bowl, whisk together brown sugar, granulated sugar, butter, oil, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake for 20-25 minutes until tops spring back when touched, and a cake tester (toothpick or knife) inserted in the center, comes out clean. Transfer to a wire rack and let cool completely.
For the frosting:
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in powdered sugar, and continue beating until smooth. Add vanilla, and stir to combine.
These cupcakes are SO moist and sweet and they will have you coming back for seconds and thirds! Pair a cupcake with a cold glass of milk and you will be on your way to pumpkin heaven!