Pumpkin Bliss Cupcakes

Pumpkin Bliss Cupcakes 

from Jessica Firth

I made these again (Oct 2025) and made a few changes that worked really well. 1. I only did two cups of sugar instead of three. 2. I decreased the amount of oil to 3/4 cup instead of a full cup.

Ingredients

3 Cups flour

1 Tbsp plus 1 tsp pumpkin pie spice

2 tsp baking soda

1 tsp salt

3 cups sugar

1 15-oz can pumpkin puree

4 large eggs

1 cup vegetable oil

3/4 cup orange juice

Directions

Preheat oven to 350 degrees. Line muffin pans with liners. Sift together flour spice, soda, and salt. In a large bowl combine sugar, pumpkin and eggs. Whisk until smooth. Whisk in the oil and orange juice until smooth. Add flour mixture and fold until well-incorporated, but don't overmix. Bake 20-25 minutes. Cool completely before frosting.

Butter Cream Frosting

Ingredients

4 oz salted butter

8 oz cream cheese

1 Tbsp Vanilla

5 cups confectioners sugar

Nutmeg for sprinkling

Directions

Cream butter and cream cheese until fluffy. Add vanilla and beat. Add powdered sugar one cup at a time and continue to beat an additional five minutes. Frost cupcakes and sprinkle a little nutmeg on each cupcake.