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Pumpkin Spice Cupcakes

These moist and fluffy Pumpkin Spice Cupcakes are perfect for cozy autumn evenings, featuring warm spices and a delightful frosting of your choice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil Can be substituted with melted coconut oil or applesauce.
  • 3 large eggs
  • 1 cup pure pumpkin puree Accurate measurement is crucial.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a 12-cup muffin pan with cupcake liners.
  3. In a medium bowl, mix together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  4. In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
  6. Spoon the batter into the muffin cups, filling them about two-thirds full.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack.
Frosting
  1. Once cooled, frost the cupcakes with your choice of frosting, like cream cheese frosting.

Notes

Store the cupcakes in an airtight container for up to 5 days at room temperature or for about 2 weeks in the refrigerator. They can be frozen for up to 3 months.