1-Getting started with these pumpkin cupcakes is as easy as turning on your oven! First, preheat to 350°F (177°C) and line a muffin tin with cupcake liners to set the stage. Then, grab your ingredients and mix them up for a batch that’s sure to impress.

2-Next, whisk together the dry ingredients in one bowl. That includes 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1 and 1/2 teaspoons pumpkin pie spice. This step ensures everything blends smoothly for a great rise.

3-In another bowl, whisk the wet ingredients until combined. That’s 1/2 cup canola or vegetable oil, 2 large eggs, 3/4 cup packed light or dark brown sugar, 1 cup canned pumpkin puree, and 1 teaspoon pure vanilla extract. Pour this into the dry mix and stir until just incorporated the batter will be thick, so don’t overdo it.

4-Fill the liners about two-thirds full with around 3 tablespoons of batter each. Pop them in the oven and bake for 20-22 minutes. Check with a toothpick to make sure it comes out clean, then let them cool completely before adding frosting.

5-For the frosting, beat 8 ounces of softened cream cheese and 1/2 cup unsalted butter until smooth. Add in 3 cups confectioners’ sugar, 1 teaspoon pure vanilla extract, and 1/8 teaspoon salt. Beat on low then high speed for the perfect consistency, and frost your cooled cupcakes. Prep time is about 20 minutes, cook time 20 minutes, and total time around 3 hours including cooling, yielding 12 tasty cupcakes.