Description
Delight in these Pumpkin Pie Cupcakes, perfect for fall celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, spices, and salt.
- In another bowl, mix the pumpkin puree, eggs, and oil until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fill the cupcake liners about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting.
Notes
- For a sweeter flavor, consider adding a cream cheese frosting.
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Pie Cupcakes, Fall Desserts, Homemade Treats