Cream-Filled Pumpkin Cupcakes: Indulge in Fall’s Best Treats
Indulge in Cream-Filled Pumpkin Cupcakes This Fall
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix together the flour, baking powder, baking soda, spices, and salt.
- In another bowl, whisk the pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
- Combine the wet and dry ingredients and mix until just combined.
- Fill each cupcake liner with the batter and bake for 18-20 minutes.
- Allow to cool before filling with cream.
Notes
- These cupcakes can be made ahead of time and filled before serving.
- Top with cream cheese frosting for added flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin cupcakes, fall treats, cream-filled cupcakes