Print

Irresistibly Moist Pumpkin Cupcakes You’ll Crave All Fall

Irresistibly Moist Pumpkin Cupcakes You’ll Crave All Fall
Print Recipe

These pumpkin cupcakes are the perfect treat for fall.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In a separate bowl, combine the granulated sugar, brown sugar, and oil.
  4. Add the eggs, pumpkin puree, and vanilla to the wet mixture and mix well.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Divide the batter evenly among the cupcake liners.
  7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  8. Allow to cool before serving.

Notes

  • For added flavor, consider adding chocolate chips.
  • These cupcakes pair well with cream cheese frosting.

Nutrition

Keywords: pumpkin, cupcakes, fall, dessert

Find it online: https://www.bakeorshake.com/irresistibly-moist-pumpkin-cupcakes-youll-crave-all-fall/