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Pumpkin Cupcakes

Deliciously moist pumpkin cupcakes infused with warm spices, perfect for any fall gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pumpkin puree Canned or homemade
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs At room temperature
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the pumpkin puree, sugar, vegetable oil, and eggs until well combined.
  3. In another bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until no lumps remain. Be careful not to overmix.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow them to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to three days, refrigerate for up to a week, or freeze for up to three months. Reheat in the microwave or oven for fresh-baked taste. Consider using cream cheese frosting or spiced buttercream for additional flavor.