Irresistibly Moist Pumpkin Cupcakes You’ll Crave This Fall
Delight in the rich flavors of our irresistibly moist pumpkin cupcakes, perfect for satisfying your fall cravings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 4 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat together the sugars and oil. Add the eggs, pumpkin puree, and vanilla; mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra moisture, consider adding sour cream to the batter.
- Top with cream cheese frosting for a delicious finishing touch.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin cupcakes, fall desserts, moist cupcakes