Description
These Pumpkin Spice Cupcakes are moist, flavorful treats perfect for fall or any time you crave warm spices and pumpkin goodness. Featuring a blend of cinnamon, nutmeg, ginger, and cloves, these cupcakes offer a delightful autumn-inspired flavor, baked to perfection in a tender, fluffy texture.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt until evenly combined. Set aside.
- Combine Wet Ingredients: In a large bowl, add the eggs, vegetable oil, brown sugar, pumpkin puree, and vanilla extract. Use a mixer to beat until the mixture is smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing continuously until the batter is smooth and uniform with no lumps.
- Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling each one about ½ to ¾ full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and transfer them to a cooling rack. Allow them to cool completely before serving or frosting.
Notes
- Make sure eggs are at room temperature to help the batter mix smoothly.
- Do not overfill the cupcake liners to avoid overflow during baking.
- You can add cream cheese frosting for an extra festive touch.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Use fresh spices for maximum flavor.
