Description
Delicious pumpkin spice cupcakes perfect for fall. Moist and flavorful with a hint of warm spices.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in pumpkin puree.
- Alternately add dry ingredients and milk to the wet mixture, mixing until just combined.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cool before frosting.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Do not overmix the batter to keep cupcakes tender.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
