Moist Pumpkin Cupcakes
Indulge in the warmth of fall with these Moist Pumpkin Cupcakes, a delightful treat that combines rich pumpkin flavor and warm spices. Topped with creamy cream cheese frosting, each cupcake is a mini celebration perfect for family gatherings or cozy autumn evenings. Easy to make, they are sure to impress friends and family alike!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- Cream cheese frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and a pinch of salt.
- In another bowl, mix pumpkin puree, sugar, oil, eggs, and vanilla until smooth.
- Gradually fold the wet ingredients into the dry ingredients until just combined.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: For added texture, consider mixing in chocolate chips or nuts. Ensure all ingredients are at room temperature for better blending. Store cooled cupcakes in an airtight container for up to three days.