# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 1/2 tsp ground cinnamon
06 - 1/2 tsp ground nutmeg
07 - 1/2 tsp ground ginger
08 - 1/4 tsp 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 tsp 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 oz cream cheese, softened
20 - 1/4 cup unsalted butter, softened
21 - 1 1/2 cups powdered sugar
22 - 1/2 tsp vanilla extract
23 - Pinch of salt
24 - 1/2 tsp pumpkin pie spice (optional, for dusting)
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and cocoa powder. Set aside.
03 - In a large bowl, whisk melted butter and sugar until smooth. Beat in eggs, one at a time. Stir in pumpkin puree, milk, and vanilla extract.
04 - Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
05 - Gently fold in chocolate chips, chopped nuts (if using), and crushed pretzels for a crunchy surprise.
06 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
07 - Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat cream cheese and butter until creamy. Gradually add powdered sugar, then vanilla and salt. Beat until fluffy.
09 - Frost cooled cupcakes generously. Dust with pumpkin pie spice if desired.
