Pumpkin & Cream Cheese Cupcakes

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    pumpkin and cream cheese cupcakes

    Recipe by Jackie Newgent, RDN

    • Makes 12 cupcakesServings

    Ingredients

    • 1 cup pure pumpkin
    • 1 stick salted butter, melted
    • 2/3 cup sugar
    • 2 large eggs, beaten
    • 1 1/2 tsp. pumpkin pie spice
    • 1 1/2 tsp. pure vanilla extract
    • 1 1/2 cups self-rising flour
    • 1 1/2 cups confectioners’ sugar
    • 2 oz. (1/4 cup) cream cheese, at room temperature
    • Toasted salted pepitas, for garnish

    Preparation

    Preheat oven to 375°. In large bowl, whisk first 5 ingredients and 1 tsp. vanilla. Stir in flour. Divide among 12 lined muffin cups. Bake until springy when touched, 15 to 20 minutes. Let cool. In bowl, beat confectioners’ sugar, cream cheese, and remaining 1/2 tsp. vanilla. Frost cupcakes; garnish.