Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tbsp (8g) pumpkin pie spice
  • 0.5 tsp (3g) salt
  • 1 cup (245g) pumpkin puree
  • 0.5 cup (115g) vegetable oil
  • 0.75 cup (150g) brown sugar, packed
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) full-fat cream cheese, softened
  • 0.5 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1g salt
  • 0.5 cup (60g) graham cracker crumbs
  • 2 tbsp (28g) melted unsalted butter
  • 1 tbsp (12g) brown sugar

Instructions:

  1. In a medium bowl, sift together the flour, baking soda, pumpkin pie spice, and salt until no clumps remain.
  2. In a large bowl, beat the room temperature pumpkin puree, brown sugar, oil, eggs, and vanilla extract on medium-high speed until the mixture is smooth and glossy.
  3. Gradually add the sifted dry ingredients to the wet mixture. Mix on low speed just until the flour streaks disappear to avoid overmixing.
  4. Divide the batter evenly among 12 lined cupcake slots, filling each about 3/4 of the way full.
  5. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire cooling rack to cool completely.
  6. Prepare the frosting by beating the softened cream cheese and butter together until smooth. Gradually mix in the powdered sugar, vanilla extract, and salt until fluffy.
  7. Pipe or spread the cream cheese frosting onto the cooled cupcakes.
  8. Optional: Mix graham cracker crumbs, melted butter, and brown sugar; sprinkle on top for a crust finish.