Description
Indulge in the warmth of autumn with these delightful pumpkin cupcakes. Bursting with rich flavors of cinnamon and nutmeg, each cupcake is topped with luscious cream cheese frosting, creating a perfect blend of sweetness and spice. Ideal for any occasion, these easy-to-make treats will have everyone coming back for seconds!
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- Cream cheese frosting (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together pumpkin puree, sugar, and vegetable oil until smooth.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, combine flour, baking soda, cinnamon, nutmeg, and salt; gradually fold into the wet mixture until just combined.
- Fill muffin cups two-thirds full with batter and bake for 18-22 minutes or until a toothpick comes out clean.
- Let cool for five minutes before transferring to wire racks. Frost cooled cupcakes and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg