Description
These Pumpkin Cupcakes are moist, fluffy, and infused with warm autumn spices. Perfect for fall, they use simple pantry ingredients and offer customizable options for spice levels and frosting. Ideal for all skill levels, these cupcakes bring cozy fall flavors to any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
Wet Ingredients
- 1 cup pure pumpkin puree
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- Combine Wet Ingredients: In another bowl, beat together the pumpkin puree, eggs, vegetable oil (or melted butter), and vanilla extract until smooth and creamy.
- Bring Wet and Dry Together: Slowly add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the cupcakes light and fluffy.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely Before Frosting: Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Frost only when fully cool to avoid melting your frosting.
Notes
- Use eggs and pumpkin puree at room temperature for better mixing and fluffier cupcakes.
- Stir ingredients until just combined to avoid dense cupcakes.
- Start checking cupcakes for doneness at 18 minutes to avoid overbaking.
- Use freshly ground cinnamon, nutmeg, and ginger for maximum flavor.
- Allow cupcakes to cool fully before frosting to keep frosting smooth and firm.
- Prep Time: 15 mins
- Cook Time: 20-25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: pumpkin, cupcakes, fall dessert, autumn spices, moist cupcakes, easy baking, seasonal dessert