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Delicious Pumpkin Cupcakes

These moist and spiced pumpkin cupcakes are the perfect autumn treat, filled with pumpkin puree and warm spices, ideal for family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet ingredients
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry ingredients
  • 1 1/2 cups all-purpose flour Can substitute half with whole wheat flour for added fiber.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, combine the pumpkin puree, sugar, and vegetable oil until smooth.
  3. Add the eggs one at a time, ensuring each is well mixed into the batter.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Add the vanilla extract and mix gently until incorporated.
  7. Spoon the batter into cupcake liners, filling each about 2/3 full.
Baking
  1. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick comes out clean.
  2. Allow cupcakes to cool in the tin for about 5 minutes before transferring to a wire rack.

Notes

Keep an eye on the cupcakes while baking to prevent overbaking, which can lead to dryness. Store in an airtight container for up to three days or refrigerate for a week. To freeze, wrap each cupcake in plastic wrap and store in a freezer-safe bag for up to three months.