Pumpkin Cupcakes
Delicious pumpkin cupcakes filled with warm spices and topped with creamy frosting, perfect for cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- Cream cheese frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake pan with liners.
- Mix the dry ingredients: whisk together flour, pumpkin pie spice, and salt.
- Blend the wet ingredients: combine pumpkin puree, eggs, sugar, and oil; beat until smooth.
- Combine the mixtures: gradually add dry ingredients to wet, folding gently.
- Fill the cupcake liners about two-thirds full with batter.
- Bake for 18–20 minutes, checking with a toothpick for doneness.
- Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- Frost with cream cheese frosting once cooled.
- Sprinkle with pumpkin pie spice or crushed nuts for garnish.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for about a week. Can also be frozen before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cupcakes, fall desserts, pumpkin spice, cozy baking, holiday treats