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Irresistibly Moist Pumpkin Cupcakes You’ll Crave All Fall Season

Irresistibly Moist Pumpkin Cupcakes You’ll Crave All Fall
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These pumpkin cupcakes are perfectly moist and bursting with fall flavors. Ideal for autumn gatherings or a cozy night in.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, mix the sugar, oil, and eggs until well combined.
  4. Add the pumpkin puree and vanilla extract to the wet ingredients, stirring until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fill the cupcake liners about 2/3 full with the batter.
  7. Bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Let them cool in the pan for 5 minutes before transferring to a wire rack.

Notes

  • For extra moisture, add a dollop of cream cheese frosting on top.
  • These cupcakes can be made ahead of time and freeze well.

Nutrition

Keywords: pumpkin cupcakes, fall desserts, moist cupcakes

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