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