Moist Pumpkin Cupcakes
These Moist Pumpkin Cupcakes are a delightful, easy-to-make treat that brings the warm flavors of fall to your kitchen, perfect for any occasion.
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.
Notes
For serving, dust with powdered sugar or top with cream cheese frosting. Store in an airtight container for up to three days at room temperature, or refrigerate for about a week.