– 1 ½ cups All-purpose flour – 1 teaspoon Baking powder – ½ teaspoon Baking soda – 1 ½ teaspoon Ground cinnamon – 1 teaspoon Pumpkin pie spice – ¼ teaspoon Ground nutmeg – ½ teaspoon Salt – ½ cup Oil canola or vegetable – 15 oz Pumpkin puree can not pumpkin pie filling – ¾ cup Brown sugar packed light or dark – 2 Large eggs room temperature – 1 teaspoon Pure vanilla extract – ¾ cup Unsalted butter room temperature – 4 oz Cream cheese room temperature – ½ teaspoon Ground cinnamon – 3 ½ cups Powdered sugar sifted – 1 teaspoon Pure vanilla extract – ¼ teaspoon Salt
Preheat oven to 350°F. Line 12-cup muffin tins. Set aside.Combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt in a bowl. Place pumpkin puree on plate. Press a paper towel into the puree to absorb moisture. Repeat twice
1
In another dish, combine oil, pumpkin puree, eggs, vanilla, and brown sugar. Combine.Mix wet and dry components. Just blend.
2
Scoop cupcake batter into muffin tins with a big ice cream scoop or 2TBSP cookie scoop. Fill ¾ full. Bake 18-20 minutes.Let cupcakes set in muffin tray for 10 minutes. Transfer to a cooling rack. Cool thoroughly before decorating.
3
Sift powdered sugar and cinnamon in a large basin.Mix cream cheese and butter on high for 3 minutes. Add half the powdered sugar and stir slowly. Then add the remaining powdered sugar.
4
Put the salt and vanilla in. Mix quickly until the mixture is smooth.Spread the filling on the cupcakes with a pipe. Cake pops should be kept in the fridge.
5