Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, baking soda, baking powder, salt, and spices — cinnamon, nutmeg, and ginger.
- In another bowl, whisk together the sugars, eggs, vegetable oil, pumpkin puree, and vanilla extract until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure not to overmix the batter for tender cupcakes.
- Use fresh pumpkin puree for the best flavor and moisture.
- Frost cupcakes once completely cooled to prevent melting of the frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 340 Kcal
- Sugar: 42g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg