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Pumpkin Cupcakes

Delight in these moist and fluffy Pumpkin Cupcakes, perfectly spiced for an autumn treat that’s ideal for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree, fresh or canned
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
Dry Ingredients
  • 1 1/2 cups all-purpose flour Substitute with whole wheat flour for a nuttier flavor.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a cupcake tin with paper liners.
  3. In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, and eggs. Whisk until smooth.
  4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add to the wet ingredients, folding gently.
  5. Spoon the batter into the prepared liners, filling each about two-thirds full.
Baking
  1. Bake for about 20-25 minutes or until a toothpick comes out clean.
  2. Allow to cool in the tin for 5 minutes before transferring to a wire rack.
Frosting
  1. Once cooled, optionally top with your favorite frosting or sprinkle with nuts.

Notes

Store in an airtight container in the refrigerator for 4-5 days or freeze for up to three months. Thaw at room temperature or warm in the microwave for 10-15 seconds.