Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting pans
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (2.5g) baking soda
  • ½ teaspoon (2.5g) salt
  • 1 teaspoon (3g) ground cinnamon
  • ½ teaspoon (1.5g) ground ginger
  • ¼ teaspoon (0.5g) ground nutmeg
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) buttermilk
  • 8 ounces (227g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of salt
  • Fondant (orange, green, brown) for making miniature pumpkins and leaves (optional)
  • Candy corn
  • Chocolate sprinkles
  • Pre-made edible fall leaves (optional)
  • Cookie crumbs to sprinkle over the frosting (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, baking soda, salt, and spices in a medium bowl.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the pumpkin puree until evenly distributed.
  7. Fill the cupcake liners about 2/3 full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. While the cupcakes are cooling, prepare the cream cheese frosting. Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, beating until light and fluffy. Stir in the vanilla extract and salt.
  11. Once the cupcakes are completely cool, frost them with the cream cheese frosting. Decorate with fondant pumpkins, candy corn, chocolate sprinkles, edible leaves, or any other fall-themed decorations you desire.
  12. Serve immediately or store in an airtight container in the refrigerator.