Why Make This Recipe
These Moist and Flavorful Pumpkin Cupcakes are perfect for any occasion. Fall is an excellent time to indulge in sweet pumpkin treats, but these cupcakes are so good you will want to bake them year-round! They are soft, fluffy, and packed with warm spices that remind you of cozy days. Plus, their delightful taste paired with the mini chocolate chips and crunchy nuts give you a treat that everyone will love!
How to Make Moist and Flavorful Pumpkin Cupcakes
Ingredients
- 1 3/4 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
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts
- 1/2 cup mini chocolate chips
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and spices until well combined.
- In another bowl, whisk the pumpkin purée, vegetable oil (or melted butter), sugars, eggs, and vanilla extract until the mixture is smooth.
- Add the dry ingredients to the wet mixture in two parts. Stir gently until just combined. Remember, do not overmix!
- Divide the batter into the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, let the cupcakes cool completely on a wire rack before frosting.
How to Serve Moist and Flavorful Pumpkin Cupcakes
Once your cupcakes are completely cool, you can serve them plain or frost them with cream cheese frosting for extra sweetness. Top with a sprinkle of chopped nuts or mini chocolate chips for decoration. These cupcakes make a great treat for parties, family gatherings, or simply as a sweet snack.
How to Store Moist and Flavorful Pumpkin Cupcakes
Store your pumpkin cupcakes in an airtight container to keep them fresh. You can keep them at room temperature for up to 3 days or in the refrigerator for up to a week. If you prefer to enjoy them later, you can freeze them; just make sure they are well-wrapped to prevent freezer burn.
Tips to Make Moist and Flavorful Pumpkin Cupcakes
- Make sure your ingredients are at room temperature, especially the eggs and pumpkin purée. This helps create a smoother batter.
- Don’t skip the spices! They are crucial for giving those cupcakes their warm, cozy flavor.
- Avoid overmixing the batter. Stir just until everything is combined for the best texture.
Variation
If you want to switch things up, you can try adding different mix-ins like dried fruit, such as cranberries or raisins, or switch out the nuts for almonds or macadamia nuts. For a richer flavor, you can substitute half of the pumpkin purée with applesauce.
FAQs
1. Can I use pumpkin pie filling instead of pumpkin purée?
No, use pure pumpkin purée for the best results. Pumpkin pie filling has added spices and sugars that can change the cupcake’s texture and flavor.
2. Can I make these cupcakes gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Just make sure it is a 1:1 swap for the best outcome.
3. Can I freeze these cupcakes?
Absolutely! You can freeze the cupcakes without frosting. Just make sure they are well-wrapped in plastic wrap or in a freezer-safe container. They can be frozen for up to 3 months.
Moist and Flavorful Pumpkin Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These pumpkin cupcakes are soft, fluffy, and packed with warm spices, making them perfect for any occasion.
Ingredients
- 1 3/4 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
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and spices until well combined.
- In another bowl, whisk the pumpkin purée, vegetable oil (or melted butter), sugars, eggs, and vanilla extract until the mixture is smooth.
- Add the dry ingredients to the wet mixture in two parts. Stir gently until just combined.
- Divide the batter into the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack before frosting.
Notes
Serve plain or frost with cream cheese frosting. Store in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator. Freeze for up to 3 months if well-wrapped.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American