Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • ½ cup (1 stick/113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (240g) pumpkin puree, not pumpkin pie filling
  • ½ cup (120ml) buttermilk
  • 8 oz (227g) cream cheese, softened
  • ½ cup (1 stick/113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Pinch of salt
  • 1/4 cup (60g) pumpkin puree, for decoration
  • ½ cup (70g) raw pumpkin seeds
  • 1 tsp olive oil
  • Pinch of salt

Instructions:

  1. Toast the Pumpkin Seeds: Toss seeds with oil and salt on a baking sheet. Bake until golden brown and fragrant, stirring occasionally. Set aside to cool.
  2. Prepare the Cupcakes - Dry Ingredients: Whisk together flour, baking soda, baking powder, spices, and salt in a bowl.
  3. Prepare the Cupcakes - Wet Ingredients: Cream together butter and sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  4. Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined. Do not overmix!
  5. Fold in Pumpkin Puree: Gently fold in pumpkin puree.
  6. Fill Cupcake Liners: Fill liners about ¾ full.
  7. Bake: Bake until a toothpick inserted into the center comes out clean.
  8. Cool: Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
  9. Make the Frosting: Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then vanilla, cinnamon, nutmeg, and salt. Beat until light and fluffy.
  10. Frost the Cupcakes: Once the cupcakes are completely cool, frost them with the spiced cream cheese frosting. You can use a piping bag for a fancy touch or simply spread the frosting with a knife.
  11. Garnish: Decorate the cupcakes with pumpkin puree, and then sprinkle with toasted pumpkin seeds.
  12. Enjoy: Serve immediately or store in the refrigerator.