This is a fun home baking project to make on your own, or with little ones this season! We love the moist crumb on these cupcakes, and kids love to help ice them too. We use our favourite all purpose replacement, Sifted Red Fife for this recipe. It can't be beat!

Pumpkin Cupcakes
~ yield 12 cupcakes
1 cup (125g) Flourist Organic Sifted Red Fife Flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1.5 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/2 cup (114g) extra virgin olive oil
1.5 tsp vanilla extract
2 large eggs
3/4 (128g) cup packed brown sugar
1 cup (225g) natural pumpkin puree (not pumpkin pie filling)

Cream Cheese Frosting 
1 block (8 oz) cream cheese, room temperature
1/2 cup (115g) unsalted butter, softened
2.5 cups (275g) confectioners sugar
1/4 tsp vanilla extract
1/4 tsp salt

Preheat the oven to 350f. Line a 12 cup muffin tray with cupcake liners.

In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, all-spice, nutmeg and salt and set aside. 

In a medium bowl, combine the pumpkin puree, brown sugar, eggs, olive oil and vanilla until evenly mixed. Gently pour the wet ingredients into the dry, and mix until fully combined.

Evenly distribute the batter between the lined muffin cups, and bake for 20-22 minutes, or until an inserted toothpick comes out clean. Cool completely before frosting.

To make the cream cheese frosting, beat together cream cheese and butter on medium speed for 2 minutes, until smooth and creamy. Scrape down the bowl with a spatula. With the mixer on low speed, slowly add powdered sugar and continue mixing until incorporated. Add in vanilla and salt, increase speed and beat until fluffy and creamy. 

Frost the cooled cupcakes, and gently sprinkle with cinnamon! Enjoy!