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Irresistibly Moist Pumpkin Cupcakes You’ll Crave All Fall Long

Irresistibly Moist Pumpkin Cupcakes You’ll Crave All Fall
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Deliciously fluffy and bursting with pumpkin flavor, these cupcakes are the perfect treat for fall!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, mix all the dry ingredients together.
  3. In another bowl, whisk together the eggs, pumpkin puree, vegetable oil, and vanilla extract.
  4. Combine the wet and dry ingredients and mix until just combined.
  5. Fill the cupcake liners about 2/3 full with the batter.
  6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  7. Allow the cupcakes to cool before frosting.

Notes

  • For an extra touch, top with cream cheese frosting.
  • These cupcakes can be enjoyed warm or at room temperature.

Nutrition

Keywords: pumpkin cupcakes, fall desserts, moist cupcakes

Find it online: https://weekendrecipes.net/irresistibly-moist-pumpkin-cupcakes-youll-crave-all-fall-long/