- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Slathered with cream cheese frosting and covered in a riot of crunchy toasted pumpkin and sunflower seeds, these pumpkin spice cupcakes are the ultimate fall treat.
Ingredient:
- 1 cup raw pumpkin seeds (about 5 ounces)
- 1 cup sunflower seeds
- 1 2/3 cups all purpose flour
- 1 1/2 teaspoons ginger
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 cup canned pumpkin
- 1/3 cup water
- Cream Cheese Frosting
- 6 ounces cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
