1-Getting ready to bake pumpkin cupcakes is as fun as eating them. Start by preheating your oven to 350°F (177°C) and lining a muffin tin with cupcake liners for easy removal later. This setup helps the cupcakes bake evenly and come out just right.

2-In one bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until they’re well combined. In another bowl, mix the oil, eggs, brown sugar, pumpkin puree, and vanilla extract until smooth and creamy. Then, slowly fold the wet ingredients into the dry ones, stirring just until everything blends the batter will be thick, which is normal.

3-Fill each cupcake liner about two-thirds full, using around 3 tablespoons of batter per cup to avoid overflow. Pop them in the oven and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before adding the frosting for the best results.

4-For the frosting, beat the cream cheese and butter together until smooth. Add in the confectioners’ sugar, vanilla extract, and salt, starting on low speed and then cranking it up to high until it’s creamy. If you want it thicker, mix in a bit more powdered sugar. Spread or pipe the frosting onto the cooled cupcakes using a bag with a round tip for a professional look. frosting variations like peanut butter can add even more fun to your baking.