Lovely & moist Pumpkin Cupcakes with a cinnamon cream cheese frosting are the perfect Fall treat! They are quick and easy dessert to share with friends and family for any of the Fall holidays or just because it's pumpkin season!
Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners.
In a large bowl, beat the pumpkin, sugar, oil, eggs, and vanilla until combined.
Add the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger, mixing just until combined. Mix in the milk.
Fill each cupcake liner ⅔ full with batter, then bake for 16-18 minutes until the tops bounce back when you press them with a finger.
Remove and cool completely before frosting.
To make the frosting, beat the butter and cream cheese until smooth. Then add the powdered sugar, vanilla, and cinnamon, beating well. Pipe onto the cooled cupcakes, then top with a pumpkin candy corn for decoration.
Notes
Unfrosted cupcaked can be frozen for up to 2 months. Thaw before frosting and serving.