Description
Pumpkin cupcakes are the perfect fall treat, offering a delightful blend of warm spices and moist texture that will charm any dessert lover.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 large eggs
- 1/2 cup vegetable oil (or applesauce)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- 1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line muffin tins with cupcake liners.
- 2. Combine Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well blended.
- 3. Mix Wet Ingredients: In another bowl, whisk together pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
- 4. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir gently until just combined.
- 5. Fill Muffin Tins: Spoon the batter evenly into each cupcake liner until they are about two-thirds full.
- 6. Bake: Place in the oven and bake for about 20-25 minutes or until a toothpick inserted comes out clean. Allow cooling before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg