Description
Fluffy, moist pumpkin cupcakes infused with warming cinnamon, ginger, and cloves. Each bite bursts with autumnal aroma and tender crumb—perfect for pairing with cream cheese frosting or a light dusting of powdered sugar.
Ingredients
- 1 and 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 ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl whisk the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
- Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the centers comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep cupcakes tender.
- Use fresh pumpkin puree for the best flavor and texture.
- Top cooled cupcakes with cream cheese frosting or a dusting of powdered sugar.
- Store cupcakes in an airtight container at room temperature for up to 3 days.