Wholesome Pumpkin Cupcakes

View Recipe

Wholesome Pumpkin Cupcakes

1 hour

For the cake:

  • 1 1/3 cup flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • seeds of half a vanilla bean
  • 1/3 cup canned pumpkin
  • 1/3 cup dark brown sugar
  • 1/2 cup date sugar
  • 1/2 cup olive oil
  • 2 eggs

For the frosting:

  • 1 cup unsalted butter
  • 16 oz. neufchatel
  • 2 1/2 cups ground cane sugar
  • 2 Tbsp salted caramel
  • 1/2 tsp cinnamon
  • 2 tsp vanilla extract
  • pinch of nutmeg

Preheat oven to 350ºF and line a muffin tin with cupcake wrappers.


Whisk dry ingredients for cake together in a medium bowl. Set aside and mix all wet ingredients (except eggs) together until there are no lumps. Add the eggs one at a time.


Fold half the dry ingredients into the wet ingredients using a rubber spatula. Make sure it is well combined before folding in the second half.


Fill the cupcake wells 2/3 of the way with the batter. Bake for 20 minutes or until a toothpick comes out clean.


In a high speed mixer, fluff the butter for the frosting. Add the rest of ingredients (except salted caramel) and continue to mix. Add the salted caramel last.


When the cupcakes have cooled, frost away!