Pumpkin Cupcakes
Embrace the cozy flavors of autumn with these moist and fluffy Pumpkin Cupcakes, a perfect blend of warm spices and rich pumpkin puree baked into every bite. Infused with cinnamon, nutmeg, ginger, and cloves, these cupcakes deliver a comforting medley of fall-inspired aromas and flavors that will delight any dessert lover. Softened butter and a duo of granulated and brown sugars create a tender crumb, while a touch of vanilla enhances the sweetness. Ready in just 35 minutes, these easy-to-make cupcakes are perfect for holiday gatherings, bake sales, or a cozy treat at home. Top them with a luscious cream cheese frosting for the ultimate indulgence! Whether you're searching for pumpkin dessert ideas or seasonal baking recipes, these delightful cupcakes are a crowd-pleaser you’ll revisit all year long.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.25 cups light brown sugar, packed
- 2 large eggs
- 1 cups pure pumpkin puree
- 1 teaspoons vanilla extract
- 0.5 cups whole milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes using an electric hand or stand mixer on medium speed.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the pumpkin puree and vanilla extract until fully incorporated.
Reduce the mixer speed to low and alternatively add the dry ingredients and milk to the wet ingredients in three batches, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly among the cupcake liners, 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 let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting with your favorite frosting, such as cream cheese frosting.
Nutrition Facts
Calories |
2900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2720 mg | 118% | |
| Total Carbohydrate | 442.2 g | 161% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 263.8 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 372 mg | 29% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1159 mg | 25% | |
*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.
