Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pure pumpkin puree
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
- In a large mixing bowl, whisk together the sugars, vegetable oil, eggs, and vanilla extract until smooth. Mix in the pumpkin puree.
- Add the dry ingredients gradually to the wet mixture, folding gently until just combined. Do not overmix.
- Divide batter evenly into cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Frost generously with cream cheese frosting once cooled.
Notes
- For best results, use fresh pumpkin puree or canned pure pumpkin.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to come to room temperature before serving for the best flavor and texture.
- Add seasonal decorations like cinnamon sticks or edible leaves for a festive look.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake (about 1/2 cup)
- Calories: 290 Kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg