Moist chocolate cupcakes infused with pumpkin spice, topped with a tangy pumpkin cream cheese frosting — the ultimate fall dessert.

Scale

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup vegetable oil

2 large eggs

1 tsp vanilla extract

1/2 cup unsalted butter (softened)

8 oz cream cheese (softened)

3 cups powdered sugar

1/2 tsp pumpkin pie spice (for frosting)

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1. Preheat oven to 350°F (175°C) and line a muffin pan with paper liners.

2. Whisk flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.

3. In another bowl, whisk pumpkin puree, both sugars, oil, eggs, and vanilla until smooth.

4. Add dry ingredients to wet ingredients and stir until just combined.

5. Fill liners two-thirds full and bake for 18–22 minutes until a toothpick comes out clean.

6. Cool completely before frosting.

7. Beat butter until fluffy, then add cream cheese and mix until smooth.

8. Mix in pumpkin pie spice and powdered sugar until creamy.

9. Frost cooled cupcakes generously.

For best results, blot pumpkin puree with paper towels to remove excess moisture before adding to the frosting.