Why Make This Recipe
Moist Pumpkin Cupcakes are a delightful treat that brings the warm flavors of fall to your kitchen. These cupcakes are not only easy to make but also perfect for any occasion. They are soft and fluffy, with a rich pumpkin flavor that pairs wonderfully with spices like cinnamon and nutmeg. Whether you’re baking for a holiday gathering, a birthday party, or just a weekend treat, these cupcakes will impress your family and friends.
How to Make Moist Pumpkin Cupcakes
Ingredients:
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, mix together the pumpkin purée, eggs, and oil until well combined.
- In another bowl, whisk the sugar, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
How to Serve Moist Pumpkin Cupcakes
Serve your Moist Pumpkin Cupcakes with a dusting of powdered sugar or a dollop of cream cheese frosting for an extra treat. They make a great dessert option for coffee time or as a sweet snack throughout the day. For a festive touch, add some candy corn or Halloween-themed decorations on top.
How to Store Moist Pumpkin Cupcakes
Store your cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for about a week. For longer storage, consider freezing them; just ensure they are well-wrapped to prevent freezer burn.
Tips to Make Moist Pumpkin Cupcakes
- Make sure to use pure pumpkin purée, as pumpkin pie filling contains added sugars and spices that can affect the outcome.
- Do not overmix the batter; mixing just until combined keeps the cupcakes light and fluffy.
- Test for doneness by using a toothpick; it should come out clean or with a few crumbs attached.
Variation
You can add chocolate chips or nuts to the batter for a different flavor. Another delicious variation is to stir in dried cranberries or raisins for a fruity twist.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth.
2. Can I make these cupcakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.
3. How can I make these cupcakes more festive for holidays?
Consider adding spices like ginger or cloves, or top them with festive frosting and decorations to suit the occasion!
Moist Pumpkin Cupcakes
Ingredients
Cupcake Batter
- 1 cup pumpkin purée (not pumpkin pie filling) Use pure pumpkin purée for best results.
- 2 large eggs
- 1/2 cup vegetable oil or melted butter Either option works, choose based on preference.
- 1 cup sugar
- 1 cup all-purpose flour Can be replaced with a gluten-free blend for gluten-free version.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, mix together the pumpkin purée, eggs, and oil until well combined.
- In another bowl, whisk the sugar, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
Baking
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
