Description
Pumpkin cupcakes are the ultimate fall treat, combining the warm flavors of pumpkin and spices with a rich cream cheese frosting. Perfectly moist and fluffy, these cupcakes are a delightful addition to your autumn gatherings or a cozy weekend dessert. With minimal ingredients and simple preparation, you can create a batch that will impress friends and family alike. Dive into nostalgia with each bite as you savor the sweet aroma of cinnamon and nutmeg that fills your kitchen.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 large eggs (room temperature)
- ⅓ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 4 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, eggs, vegetable oil, and vanilla until smooth.
- Gradually combine wet ingredients into dry ingredients; mix gently until just combined.
- Fill cupcake liners two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow cooling before frosting with cream cheese mixture if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg