why make this recipe
These Moist and Flavorful Pumpkin Cupcakes are perfect for anyone looking to enjoy the warm, cozy flavors of fall. They are soft, packed with pumpkin goodness, and have just the right amount of spice. Whether for a party, a family dessert, or just because you love pumpkin, these cupcakes will surely delight your taste buds. They are simple to make and always come out delicious, making them a recipe you’ll want to bake again and again!
how to make Moist and Flavorful Pumpkin Cupcakes
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
- 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
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup mini chocolate chips (optional)
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices.
- In another bowl, whisk the pumpkin purée, vegetable oil or melted butter, both sugars, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture in two parts, stirring gently until just combined. Do not overmix; a few lumps are okay.
- Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
how to serve Moist and Flavorful Pumpkin Cupcakes
These cupcakes are delightful all on their own, but you can elevate them even further by adding a cream cheese frosting or a simple dusting of powdered sugar. For a festive touch, top each cupcake with a sprinkle of cinnamon or some chopped nuts. They make great treats for holidays, gatherings, or just a cozy night in at home.
how to store Moist and Flavorful Pumpkin Cupcakes
Store the cupcakes in an airtight container at room temperature for up to three days. If you want to keep them fresh for longer, you can refrigerate them for up to a week. You can also freeze the cupcakes for about three months. Just make sure to wrap them well to avoid freezer burn.
tips to make Moist and Flavorful Pumpkin Cupcakes
- Do not overmix: Mix just until combined to keep the cupcakes fluffy.
- Use fresh ingredients: Make sure your spices and baking powder are fresh for the best flavor and rise.
- Customize toppings: Feel free to add nuts or chocolate chips to the batter for added texture and flavor.
- Check doneness: Ovens can vary; start checking for doneness at 18 minutes to avoid overbaking.
variation
For a twist, you can replace the mini chocolate chips with raisins or cranberries for a fruity flavor. You could also make them gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
FAQs
Q: Can I use canned pumpkin pie filling instead of pumpkin purée?
A: No, pumpkin pie filling has added sugars and spices. Use plain pumpkin purée for this recipe.
Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake and store them for a few days. Frost them just before serving for the best taste.
Q: What can I use instead of eggs?
A: You can use a flaxseed meal or applesauce as an egg substitute. Use 1/4 cup of unsweetened applesauce or 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water for each egg.
Moist and Flavorful Pumpkin Cupcakes
These pumpkin cupcakes are soft, packed with pumpkin goodness, and have just the right amount of spice, perfect for fall festivities.
- Total Time: 37 minutes
- Yield: 12 servings 1x
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
- 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
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices.
- In another bowl, whisk the pumpkin purée, vegetable oil or melted butter, both sugars, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture in two parts, stirring gently until just combined. Do not overmix; a few lumps are okay.
- Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
Notes
For added flavor, top with cream cheese frosting or a dusting of powdered sugar. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg