Ingredients
Scale
- 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