Ingredients
Scale
- 1 cup 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 ginger
- 1/2 cup Granulated sugar
- 1/2 cup Brown sugar
- 1/2 cup Vegetable oil
- 3 Large eggs
- 1 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 1/2 cup Cream cheese frosting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, mix the flour, baking powder, baking soda, salt, and spices together.
- Combine the sugars, oil, eggs, pumpkin puree, and vanilla extract in another bowl. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool before frosting with cream cheese frosting if desired.
Notes
Use fresh spices for better aroma and flavor. Don’t overmix the batter to avoid dense cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 14g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pumpkin cupcakes, fall desserts, easy dessert, holiday baking