Pumpkin Spice Cupcakes
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with cinnamon cream cheese frosting
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These small-batch pumpkin spice cupcakes are a simple one-bowl recipe, topped with tangy cinnamon cream cheese frosting!
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Add oil, pumpkin puree, brown sugar and white sugar to a large bowl.
Mix well.
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Add one egg and mix.
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Sift in the dry ingredients: flour, baking soda, baking powder, salt and pumpkin spice mix.
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Mix just until the dry ingredients are combined with the wet ingredients.
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Line cupcake tin with cupcake liners and fill with batter 3/4 of the way to the top.
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Bake at 350 ºF for 18-20 minutes, until toothpick inserted comes out clean.
Cool cupcakes completely.
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Beat together room temperature butter and cream cheese until fluffy.
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Add in icing sugar, about 1/3 cup at a time, mixing between each addition.
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Flavor the frosting with vanilla and cinnamon.
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Transfer frosting to a piping bag, fitted with a Wilton 1M tip. Swirl icing onto cupcakes as desired.
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Garnish with pecans and sprinkles if desired and enjoy!
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