Description
Moist and fluffy pumpkin cupcakes with warm spices, topped with creamy frosting – the perfect fall treat.
Ingredients
Scale
- 1 2/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Cream cheese frosting for topping
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, whisk eggs, pumpkin puree, oil, milk, and vanilla until smooth.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Divide the batter evenly among cupcake liners, filling about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before frosting with cream cheese frosting.
Notes
These cupcakes taste even better the next day as the spices develop. Store in the fridge if frosted.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 22g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin cupcakes, fall dessert, pumpkin spice, cream cheese frosting