Pumpkin Cupcakes: The Best Indulgent Treat for Fall Baking
Indulge in the flavors of fall with these delightful pumpkin cupcakes, perfect for any autumn gathering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the flour, baking powder, baking soda, spices, and salt.
- In another bowl, mix together the pumpkin puree, sugars, oil, eggs, and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool on a wire rack.
Notes
- For extra richness, add a cream cheese frosting.
- These cupcakes can be made ahead and stored for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Cupcakes, Fall Treats, Autumn Baking