Description
These pumpkin cupcakes are moist, fluffy, and perfectly spiced, topped with a creamy cream cheese frosting. They’re the ultimate fall dessert for any gathering or cozy night in.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, beat sugar and oil until combined. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- Divide batter evenly among prepared muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- For extra flavor, add 1/2 cup chopped pecans or walnuts to the batter.
- Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes should be refrigerated.
- This recipe works well with gluten-free all-purpose flour blend.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (without frosting)
- Calories: 220
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg