Pumpkin Cupcakes
Pumpkin cupcakes are a popular treat during the fall season, especially around Halloween and Thanksgiving. The addition of spices like cinnamon, nutmeg, and ginger gives them a warm and cozy flavor.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 cup Unsalted butter, melted
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 large Eggs
- 1 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, mix together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely.
- Once cooled, frost the cupcakes with your favorite frosting and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 34g12%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.