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Delicious Pumpkin Cupcakes

These pumpkin cupcakes are fluffy and moist with a rich, sweet pumpkin flavor, topped with rich cream cheese frosting that beautifully complements the spices.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Fall Recipes
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon Use freshly ground for better flavor.
  • 0.5 teaspoon ground nutmeg Use freshly ground for better flavor.
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.5 cup vegetable oil Can be substituted with unsweetened applesauce.
  • 3 large eggs
  • 1 cup canned pumpkin puree Fresh pumpkin can be used if pureed and cooked.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs, pumpkin puree, and vanilla extract, and mix until thoroughly combined.
  4. Gradually add the flour mixture to the wet ingredients, stirring gently until just combined.
  5. Fill your liners about 2/3 full with batter and place them in the preheated oven.
  6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cupcakes cool in their pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or refrigerated for about a week. Can be frozen for up to 3 months; reheat in a preheated oven at 350°F for about 5 minutes.