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Pumpkin Cupcakes recipe

Pumpkin Cupcakes recipe
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These Pumpkin Cupcakes are moist, richly spiced, and topped with creamy frosting, bringing the comforting flavors of fall to your kitchen. Perfect for both beginner and experienced bakers, this recipe uses simple, pantry-friendly ingredients to create tender cupcakes with a warm spice blend, ideal for seasonal gatherings or everyday treats.

Ingredients

Scale

Cupcake Batter

  • 1 cup pumpkin puree
  • 1 1/4 cups all-purpose flour (or 1:1 gluten-free flour blend for gluten-free option)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs (or flax eggs for vegan option)
  • 1 tsp vanilla extract

Optional Add-ins

  • 1/2 cup chopped pecans or walnuts
  • 1/3 cup mini dark or white chocolate chips

Cream Cheese Frosting (Optional)

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened (or vegan butter)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • Optional: pinch of cinnamon or pumpkin pie spice

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners to ensure easy removal and cleanup.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agents.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
  4. Incorporate Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cupcakes tender.
  5. Fill and Bake: Using a spoon or ice cream scoop, fill each cupcake liner about two-thirds full with batter. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool and Frost: Allow cupcakes to cool completely on a wire rack before applying your favorite frosting, such as classic cream cheese frosting, for the perfect finishing touch.

Notes

  • Use freshly ground cinnamon and nutmeg for better flavor intensity.
  • Do not overmix the batter to maintain a tender crumb.
  • Use room temperature eggs and pumpkin puree for better ingredient blending and texture.
  • Test cupcakes for doneness with a toothpick to avoid overbaking.
  • Cool cupcakes completely before frosting to prevent melting.

Nutrition

Keywords: pumpkin cupcakes, fall dessert, spiced cupcakes, cream cheese frosting, gluten free option, vegan option, autumn treats

Find it online: https://withnora.com/pumpkin-cupcakes-recipe/