Description
These Pumpkin Cupcakes are soft, moist, and warmly spiced with cinnamon, nutmeg, ginger, and cloves. Perfect for fall baking, Thanksgiving desserts, or cozy weekend treats, they’re topped with your favorite frosting for the ultimate seasonal dessert.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups 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 cloves
- 1/2 teaspoon ground ginger
Wet Ingredients:
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-Ins:
- 1/2 cup chopped pecans or walnuts
- 1/2 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: Whisk flour, baking powder, baking soda, salt, and spices in a bowl.
- Combine Wet Ingredients: In another bowl, whisk pumpkin purée, oil, sugars, eggs, and vanilla until smooth.
- Fold Together: Add dry ingredients to wet mixture in two parts, stirring gently until just combined. Do not overmix.
- Fill and Bake: Divide batter into liners, filling each 2/3 full. Bake 18–22 minutes, until a toothpick comes out clean.
- Cool: Cool cupcakes completely on a wire rack before frosting.
Notes
- Don’t overmix the batter to keep cupcakes light.
- Drain homemade pumpkin purée if watery.
- Always let cupcakes cool before frosting.
- Try cream cheese, maple, or cinnamon frosting for variety.
- Unfrosted cupcakes freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Pumpkin Cupcakes, fall baking recipes, Thanksgiving desserts, moist pumpkin cupcakes, easy baking recipes desserts