Description
Delightfully moist and spiced, these cupcakes feature a creamy frosting that perfectly captures the essence of fall. A must-try treat for any gathering!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup powdered sugar (for frosting)
- 4 oz cream cheese (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with paper liners.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and a pinch of salt.
- In another bowl, mix sugar and oil; add eggs one at a time, mixing well. Stir in vanilla extract and pumpkin puree until just combined.
- Gradually fold dry ingredients into the wet mixture until combined but fluffy.
- Fill each muffin cup two-thirds full and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool before frosting with cream cheese icing.
Notes
- For added texture, consider folding in chocolate chips or nuts into the batter.
- Ensure ingredients are at room temperature for best mixing results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg