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As the leaves begin to turn vibrant shades of orange and gold and the air grows crisp, the culinary world shifts into autumn mode, embracing the rich, warm flavors that define this beloved season. Among the most iconic ingredients heralding the arrival of fall is pumpkin, a versatile fruit that lends itself beautifully to a variety of desserts. Enter the Autumn Bliss Pumpkin Cream Cheese Cupcakes, a perfect representation of the seasonal spirit, combining the comforting taste of pumpkin with the indulgent richness of cream cheese frosting.

Pumpkin Cream Cheese Cupcakes

Get ready to embrace the flavors of fall with these Autumn Bliss Pumpkin Cream Cheese Cupcakes! Perfectly moist and flavorful, these cupcakes blend the comforting taste of pumpkin with creamy frosting, making them ideal for any autumn gathering. Whether for Thanksgiving or a cozy afternoon treat, these cupcakes encapsulate the warmth of the season. Discover how every bite brings rich spices and homemade goodness to your table this fall!
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Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

1 cup canned pumpkin puree (not pumpkin pie filling)

2 large eggs

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

2-3 tablespoons heavy cream (optional for a thinner consistency)

Pinch of salt

For Optional Toppings:

Cinnamon sugar mix (1 tablespoon sugar + ½ teaspoon cinnamon)

Chopped pecans or walnuts

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

    Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

      Combine Sugars and Oils: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.

        Add Pumpkin and Eggs: Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Beat with an electric mixer on medium speed until smooth and creamy.

          Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix; a few lumps are okay.

            Fill Muffin Tin: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

              Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                Make the Frosting: While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, mixing on low speed until combined. Add the vanilla extract and a pinch of salt. If you prefer a softer consistency, add heavy cream a tablespoon at a time until desired thickness is reached.

                  Frost the Cupcakes: Once the cupcakes are completely cool, generously frost each cupcake with cream cheese frosting using a piping bag or a spatula.

                    Add Toppings: Optionally, sprinkle tops with cinnamon sugar mix and garnish with chopped pecans or walnuts for added texture and flavor.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12