Description
Indulge in these delightful pumpkin cupcakes, featuring a soft texture and warm spices, topped with luscious cream cheese frosting. Perfect for any fall celebration!
Ingredients
Scale
- Key Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
Instructions
- Instructions
- 1. Preheat Your Oven
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- 2. Mix Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- 3. Combine Wet Ingredients
- In another bowl, beat together the granulated sugar, brown sugar, and eggs until light and fluffy. Add in the pumpkin puree and vegetable oil; mix until smooth.
- 4. Combine Mixtures
- Gradually fold the dry mixture into the wet mixture until just combined; be careful not to overmix.
- 5. Fill Muffin Tin
- Spoon or scoop the batter into each cupcake liner about two-thirds full to allow them to rise properly.
- 6. Bake & Cool
- Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted comes out clean. Let them cool in the tin for five minutes before transferring them to wire racks.
- 7. Frosting (Optional)
- Once completely cooled, top with cream cheese frosting as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 204
- Sugar: 15g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg