Irresistibly Moist Pumpkin Cupcakes Perfect for Fall Celebrations
These pumpkin cupcakes are so moist and flavorful, topped with a creamy frosting, making them ideal for any fall gathering.
- 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 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅔ cup granulated sugar
- ⅔ cup packed brown sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the granulated and brown sugar with the pumpkin puree, oil, eggs, and vanilla until smooth.
- Combine the wet and dry ingredients, stirring until just combined.
- Pour the batter into the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely before frosting.
Notes
- For an extra flavor boost, add chocolate chips or nuts to the batter.
- Make sure the cupcakes are completely cooled before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: pumpkin cupcakes, fall desserts, moist cupcakes, creamy frosting