Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- For the frosting:
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a large bowl.
- In a separate bowl, mix pumpkin puree, sugars, eggs, oil, and vanilla until smooth.
- Gradually add wet ingredients to dry, stirring gently until combined.
- Divide batter among cupcake liners, filling about two-thirds full.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread frosting over cooled cupcakes and serve.
Notes
- Ensure not to overmix the batter to keep cupcakes light and fluffy.
- You can replace pumpkin with sweet potato for a different flavor.
- For gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg