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Delicious Pumpkin Cupcakes

These moist and fluffy pumpkin cupcakes are spiced with cinnamon, nutmeg, and ginger, topped with cream cheese frosting, making them a delightful autumn treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup pumpkin puree
  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 0.5 cup brown sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon salt
For the Frosting
  • Cream cheese frosting For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a large bowl, combine the pumpkin puree, vegetable oil, sugar, and brown sugar until well mixed.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Gradually stir the dry ingredients into the wet mixture until just combined; do not overmix.
  6. Spoon the batter into the prepared cupcake liners, filling each one about 2/3 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frosting
  1. Frost with cream cheese frosting once cooled and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze wrapped cupcakes for up to 3 months and thaw them as needed.