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–+ servings
Pumpkin cupcake being dusted with cinnamon.
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5

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.
Prep Time10 minutes
Cook Time18 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cupcake Recipe, Pumpkin Cupcakes
Servings: 12
Author: Jennifer Pallian BSc, RD

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