This recipe is an absolute must try! It is beyond delicious and definitely one of my favorites for the fall season and perfect for Thanksgiving! I am so excited for Thanksgiving, especially with all the baking I’m going to do! The frosting on top goes perfectly with the pumpkin flavor of the cupcake. Tip: wait for the cupcakes to completely cool before adding the frosting because it will melt and get drizzly on top.
- Make the cupcakes: Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and allspice.
- In a large bowl, mix together the pumpkin puree, eggs, granulated sugar, and oil until uniform in color. Add the flour mixture. Mix until just combined (do not overmix).
- Divide the batter among the prepared muffin tins and bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 20 to 24 minutes. Transfer the cupcakes to a wire rack and let cool completely before frosting.
- Make the frosting: Using an electric mixer, beat the cream cheese, butter, confectioners’ sugar, maple syrup, and salt on high until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as necessary. Frost the cupcakes.