Description
Warm aromas of cinnamon, ginger, and nutmeg swirl through moist, tender pumpkin cupcakes. Easy to bake, these bite-sized treats welcome a dollop of cream cheese frosting or a drizzle of vanilla glaze.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a large bowl whisk together flour, baking powder, baking soda, spices, and salt.
- In a separate bowl combine granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined, then gently stir in the milk.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For extra richness, top with cream cheese frosting or a simple vanilla glaze.
- Adjust the spice levels by increasing or reducing cinnamon, ginger, and nutmeg to taste.
- Avoid overmixing the batter to ensure a tender, moist crumb.