Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- 2 large eggs
- ½ cup (120ml) vegetable oil
- 1 cup (240ml) canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup (200g) light brown sugar
- ½ cup (120ml) heavy cream
- ¼ cup (60g) unsalted butter
- 1 teaspoon vanilla extract
- 2 cups (240g) powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl.
- In another bowl, beat sugar and eggs until smooth; add oil, pumpkin, and vanilla, mixing well.
- Gradually combine dry ingredients into wet, mixing gently to keep cupcakes light.
- Fill cupcake liners about ¾ full with batter. Bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
- For the caramel frosting, combine brown sugar, butter, and cream in a saucepan over medium heat; boil and simmer for 3-4 minutes.
- Remove from heat and cool for 10 minutes.
- Beat powdered sugar and vanilla into the caramel mixture until smooth. Chill slightly if needed.
- Frost cooled cupcakes generously with caramel frosting. Garnish with additional caramel or cinnamon if desired.
Notes
- Use pure pumpkin puree, not pie filling, for authentic flavor.
- Ensure cupcakes are fully cooled before applying frosting to prevent melting.
- Adjust frosting consistency with more powdered sugar or caramel as preferred.
- Top with chopped pecans or whipped cream for extra fall charm.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 330 kcal Kcal
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg