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Pumpkin Spiced Cupcakes with Orange Curd

These Pumpkin Spiced Cupcakes with Orange Curd are a delightful autumn treat infused with warm spices and topped with zesty orange curd.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
Wet Ingredients
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
Topping
  • 1 cup orange curd store-bought or homemade

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large bowl, mix together the wet ingredients: pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the dry mixture to the wet mixture, stirring just until combined. Avoid overmixing.
  5. Using a scoop or spoon, fill each cupcake liner about 2/3 full with the batter.
Baking
  1. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
  3. Once cooled, generously dollop orange curd on each cupcake.

Notes

For healthier alternatives, use whole wheat flour and almond milk. Store cupcakes in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.