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Recipe (slightly adjusted from what I’m doing in the video to fit the extra pumpkin flavor I talked about)

1 2/3 cup of all purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 tsp pumpkin pie spice
1 tsp ground ginger
2 tsp cinnamon
1 15 oz can of pumpkin puree (I used Libby’s)
1/2 cup vegetable oil
1/2 cup brown sugar (I used dark, you are welcome to use light if that’s what you have on hand)
1/2 cup granulated sugar
2 1/2 tsp vanilla
2 large eggs

For the cream cheese frosting, you’ll want:
1 stick of butter
An 8 oz cream cheese block
Around 4 cups of powdered sugar
A heavy dash of cinnamon and vanilla (around 1 tsp vanilla to be precise, but these flavors are up to you to add or take from).
A dash of lemon juice

Your oven will be set to 350 F.

In a bowl, whisk together your flour, baking soda, baking powder, salt, and spices. Set aside.

Next, in a separate bowl, add your brown and granulated sugar, vegetable oil, and pumpkin puree. Whisk this together.

Then add one egg at a time, whisking in between, and add your vanilla to finish off the wet batter (whisking till combined).

Add your dry ingredients to the wet in halves, mixing the first half until just incorporated, and then whisking the second half until there is no more flour visible and the batter is fairly smooth (but some lumps are okay!!)

In a cupcake tin that’s either greased or lined with cupcake liners, scoop the batter in until it is 2/3 full. I used an ice cream scoop, and one scoop was sufficient.

Pop these into the oven for about 16 minutes, but if you pull them out and check with a toothpick and they still seem to have a gooey center, just keep them in for a few minutes more, keeping an eye on how the middle of the cupcakes seem to firm up when ready.

Once you do your final toothpick test, a few crumbs or a small streak on the toothpick is totally fine, you just don’t want them to be gooey when you bite into them. Letting them sit in the pan to continue cooking through after you’ve taken them out if the oven helps this process along without drying out the cupcakes.

While your cupcakes cool, use a hand mixer to blend together one stick of butter and 8 ounces of cream cheese until fluffy.

Then, add in the powdered sugar and cinnamon. Mix until incorporated. This will feel like a very thick frosting.

Lastly, add in the vanilla and the lemon juice, and mix until combined.

The last step is to pipe your frosting onto the cupcakes and garnish with a sprinkling of cinnamon and/or pumpkin seeds.