Pumpkin Cupcakes
These pumpkin cupcakes are so tender and stay soft for days – see why everyone's talking about this easy recipe! No stand mixer needed.
Servings: 12
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp fine sea salt
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
- ⅛ tsp cloves
Wet Ingredients:
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ⅔ cup canola oil or another neutral-tasting oil
- 2 large eggs
Instructions
- Start by preheating your oven to 375°F (190°C). In one bowl, whisk together all the dry ingredients until well combined. In a separate bowl, do the same for the wet ingredients.
- Gently fold the wet ingredients into the dry ingredients using a large rubber spatula, mixing just enough to combine (it's fine if there are lumps).
- Divide the batter evenly across 12 greased or paper-lined muffin tins. Bake in the preheated oven until they're done, which should take about 18-20 minutes. They're done when they reach an internal temperature of 190°F or the cupcakes bounce back slightly when touched.
Notes
Optional: Substitute the above spices with 2 ½ tsp pumpkin pie spice
Serve the cupcakes topped with whipped cream (or the cream cheese frosting on this carrot cake recipe) and an optional dusting of cinnamon.
Nutrition
Calories: 218kcal | Carbohydrates: 23g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 168mg | Potassium: 73mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3263IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg