Description
Deliciously moist pumpkin spice cupcakes topped with creamy frosting, perfect for fall celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup cream cheese (for frosting)
- 1/4 cup butter (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix together the pumpkin puree, sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, beat together the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla extract.
- Frost the cooled cupcakes and enjoy!
Notes
- Store cupcakes in an airtight container for up to 3 days.
- These cupcakes can be frozen for up to 2 months without frosting.
- Feel free to add chopped nuts or chocolate chips to the batter for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Spice Cupcakes, Fall Treat, Dessert, Baking