Pumpkin Cupcakes
Delightful pumpkin cupcakes that embody the essence of fall with warm spices and a moist texture, perfect for any occasion.
Ingredients
Cupcake Base
- 1.5 cups all-purpose flour
- 1 cups granulated sugar
- 0.5 cups brown sugar Packed
- 0.5 cups vegetable oil
- 1 cups pumpkin puree Can substitute with fresh pumpkin
- 2 large eggs Can substitute with flax eggs for vegan option
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
Instructions
Preparation
- Gather all ingredients and preheat your oven to 350°F (175°C). Line your cupcake pan with paper liners.
Mix Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix Wet Ingredients
- In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until well combined.
- Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Stir until smooth.
Combine Mixtures
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
Fill Cupcake Liners
- Spoon the batter evenly into the lined cupcake pan, filling each liner about two-thirds full.
Bake
- Place the cupcake pan in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool
- Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Frost or Serve
- Once cooled, frost with your favorite cream cheese frosting or enjoy plain.
Serve
- Serve the Pumpkin Cupcakes to friends and family.
Notes
Storing: Place in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can freeze for up to 3 months.