No Frost Pumpkin Cupcakes
Perfectly spiced and irresistibly moist, these No Frost Pumpkin Cupcakes are a delightful twist on traditional frosted treats. Bursting with the warm flavors of cinnamon, nutmeg, and ginger, these cupcakes rely on the natural sweetness of pumpkin puree and a blend of granulated and brown sugar for their decadent taste. With a quick 15-minute prep time and a simple one-bowl batter, these cupcakes are easy to whip up for any occasion. Ideal for those who prefer their desserts light and fuss-free, these cupcakes are delicious straight out of the oven and don't require frosting to shine. Serve them as a cozy snack with a cup of coffee or tea, and enjoy the comforting flavors of fall in every bite! Keywords: no frost pumpkin cupcakes, easy pumpkin dessert, spiced cupcakes, moist pumpkin cupcakes, fall treats.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 0.5 cup granulated sugar
- 0.33 cup brown sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.
In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, and brown sugar. Whisk until smooth.
Add in the eggs and vanilla extract. Whisk again until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined; be careful not to overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these no-frost pumpkin cupcakes as they are or pair them with a warm cup of tea or coffee!
Nutrition Facts
Calories |
2396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2641 mg | 115% | |
| Total Carbohydrate | 315.8 g | 115% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 147.5 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 154 mg | 12% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 452 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
