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Pumpkin Pie Cupcakes

Delicious Pumpkin Pie Cupcakes that capture the essence of fall with warm spices and a creamy topping.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 210
Ingredients Method Notes

Ingredients
  

For the cupcake batter
  • 1 cup canned pumpkin puree For the pumpkin flavor
  • 1 cup all-purpose flour Base for the cupcakes
  • 1 cup sugar Sweetener
  • 1/2 cup vegetable oil For moisture
  • 2 large eggs Bind the ingredients
  • 1 tsp baking powder Leavening agent
  • 1/2 tsp baking soda Leavening agent
  • 1/2 tsp ground cinnamon Spice for flavor
  • 1/4 tsp ground nutmeg Spice for flavor
  • 1/4 tsp ground ginger Spice for flavor
  • 1/4 tsp salt Enhances flavor
For the topping
  • to taste Whipped cream For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a mixing bowl, combine the pumpkin puree, sugar, and vegetable oil. Whisk until well blended.
  3. Beat in the eggs one at a time until incorporated into the mixture.
  4. In another bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing for fluffy cupcakes!
  6. Spoon the batter into each liner, filling them about 2/3 full.
Baking
  1. Place in the preheated oven and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Serving
  1. Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack. Once cool, top with whipped cream.

Notes

These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature or up to a week in the refrigerator. For longer storage, freeze unfrosted cupcakes for up to 3 months.