# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves
09 - 1/4 cup unsweetened cocoa powder
→ Wet Ingredients
10 - 1/2 cup unsalted butter, melted and cooled
11 - 1 cup granulated sugar
12 - 2 large eggs
13 - 1 cup canned pumpkin puree
14 - 1/4 cup whole milk
15 - 1 teaspoon pure vanilla extract
→ Add-Ins
16 - 1/2 cup mini chocolate chips
17 - 1/2 cup chopped pecans or walnuts (optional)
18 - 1/3 cup crushed pretzels
→ Frosting
19 - 4 ounces cream cheese, softened
20 - 1/4 cup unsalted butter, softened
21 - 1 1/2 cups powdered sugar
22 - 1/2 teaspoon vanilla extract
23 - Pinch of salt
24 - 1/2 teaspoon pumpkin pie spice (optional, for dusting)
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners for easy release.
02 - Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and cocoa powder in a medium bowl to evenly distribute spices and leaveners.
03 - In a large mixing bowl, whisk melted butter and granulated sugar until homogenous. Add eggs one at a time, beating thoroughly after each addition. Incorporate pumpkin puree, milk, and vanilla extract until fully blended.
04 - Gradually fold the dry ingredient blend into the wet mixture until no flour streaks remain. Avoid overmixing to ensure a tender crumb.
05 - Gently fold in mini chocolate chips, chopped nuts if using, and crushed pretzels to add textural contrast.
06 - Divide batter evenly among cupcake liners, filling each 2/3 full. Bake for 18 to 22 minutes or until a toothpick inserted in the center emerges clean.
07 - Allow cupcakes to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
08 - Beat softened cream cheese and butter together using an electric mixer until creamy. Gradually incorporate powdered sugar, then blend in vanilla extract and salt. Continue whipping until the frosting is light and fluffy.
09 - Generously frost cooled cupcakes. Optionally, dust the tops with pumpkin pie spice for added autumn flavor.
