Description
These Pumpkin Cupcakes are moist, perfectly spiced, and easy to make, bringing the cozy flavors of fall to your table. Made with pumpkin puree and a blend of cinnamon, nutmeg, and cloves, they’re ideal for holidays, family snacks, or as a homemade seasonal treat. Customize them with nuts, chocolate chips, or your favorite frosting for a delicious, versatile dessert.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree (100% pure canned or homemade)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease the pan to ensure easy removal later.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, pumpkin puree, and vanilla extract until smooth and fully combined.
- Bring Together Wet and Dry: Slowly add the dry ingredients to the wet mix and gently fold until just combined, being careful not to overmix to keep the cupcakes tender.
- Fill and Bake: Spoon the batter evenly into cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool Completely: Allow cupcakes to cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely, ensuring frosting won’t melt when applied.
Notes
- Use room temperature eggs and oil for smoother batter and better texture.
- Do not overmix the batter; a few lumps are fine to keep cupcakes tender.
- Check your oven temperature with a thermometer for consistent baking results.
- Test cupcakes with a toothpick inserted in the center to avoid overbaking.
- Use fresh spices for the best flavor and aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin cupcakes, fall dessert, autumn cupcakes, easy pumpkin recipe, moist pumpkin cupcakes, spiced cupcakes
