• 1 cup All-Purpose Flour
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 1 ½ teaspoons Pumpkin Pie Spice
• ½ cup Vegetable Oil
• 2 large Eggs
• ¾ cup packed Light Brown Sugar
• 1 cup Canned Pumpkin Puree
• 1 teaspoon Pure Vanilla Extract

Cream Cheese Frosting

• 8 ounces Cream Cheese, softened
• ½ cup Unsalted Butter, softened
• 3 ¼ cups Confectioner’s Sugar
• 1 teaspoon Pure Vanilla Extract
• 1/8 teaspoon Salt

 

1. Preheat the oven to 350F; line a 12 cup muffin pan with cupcake liners
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl; set aside; whisk the oil, eggs, brown sugar, pumpkin, vanilla extract together until combined; pour the wet ingredients into the dry ingredients and use a mixer until completely combined

2. Pour the batter into the liners, 2/3 filled; bake for 20-22 minutes or until a toothpick comes out clean; allow to cool completely before frosting
3. Frosting: in bowl with mixer, beat the cream cheese and butter together on high until smooth and creamy; add confectioner’s sugar, vanilla, and salt; beat on low for 30 seconds, then high speed for 2 minutes