All the familiar flavors of your favorite Thanksgiving pie packed into one delectable, easy-to-transport cupcake.
1 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tbsp pumpkin pie spice
1/2 tsp salt
1 (15 oz) can pumpkin puree
3/4 cup canola oil
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
For the frosting:
1/2 cup (1 stick) butter, softened
1 (8 oz) pkg cream cheese, softened
1 tsp vanilla extract
3 cups confectioners' sugar
Line 18 cups of 2 muffin pans with paper liners. Preheat oven to 350°F. In a medium bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a large bowl, whisk the pumpkin purée, oil, granulated sugar, eggs, and vanilla until smooth. Add dry ingredients to wet ingredients and stir until just combined. Divide batter among liners.
Bake cupcakes 25–30 min., until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a wire rack and remove from muffin tins.
Using an electric mixer, beat the butter and cream cheese 2–4 min., until smooth. Add vanilla. With the mixer on low, slowly add confectioners’ sugar, beating until smooth. Using a piping bag or a spatula, frost the cupcakes.