Pumpkin Cupcakes (gluten-free, dairy-free, whole grain, all-purpose flour options)

INGREDIENTS

1 cup

whole wheat flour, whole spelt flour, all-purpose flour or 1 cup (134 grams) 1-to-1 gluten-free baking flour for a GF version

1 tsp

baking powder

1/2 tsp

baking soda

1/4 tsp

salt

1 tsp

ground cinnamon

1/2 tsp

ground ginger

1/2 tsp

ground nutmeg

large eggs (50 grams each, out of shell), room temperature

1 cup

canned pumpkin puree

1 cup

brown sugar, raw sugar or coconut sugar

1/2 cup

olive oil1 (or another neutral-tasting oil that's liquid at room temperature like canola oil)

8 oz

cream cheese, room temperature3

2 tbsp

(28-56 grams) unsalted butter, room temperature4

2/3 cup

powdered sugar (you can add more, if desired)

salt

1/2 tsp

vanilla extract