These pumpkin cupcakes are a cozy fall treat that will fill your kitchen with the warm aromas of cinnamon and nutmeg. Moist, fluffy, and topped with a creamy frosting, they are perfect for any occasion, from Halloween parties to Thanksgiving feasts. With a simple recipe that anyone can master, these cupcakes are sure to impress your family and friends. Let’s dive into the delicious world of pumpkin cupcakes!
Ingredients
– 1 cup pumpkin puree
– 1 cup sugar
– 1/2 cup brown sugar
– 1/2 cup vegetable oil
– 3 large eggs
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tbsp pumpkin pie spice
– 1/2 tsp salt
– 1 tsp vanilla extract
– Cream cheese frosting (for topping)
Servings and Cooking Time
This recipe makes 12 cupcakes. Preparation time is about 15 minutes, and cooking time is 20-25 minutes.
Nutritional Value
Each serving (1 cupcake) contains approximately 200 calories, 8g of fat, 30g of carbohydrates, and 2g of protein. This is based on a standard serving size for one individual.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the pumpkin puree, sugar, and brown sugar until well combined.
3. Add the vegetable oil and eggs, mixing until smooth.
4. In a separate bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Stir in the vanilla extract.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. Once cooled, frost with cream cheese frosting and sprinkle with a little extra pumpkin pie spice.
Alternative Ingredients
You can substitute the pumpkin puree with sweet potato puree for a different flavor. Additionally, if you prefer a healthier option, use applesauce instead of oil, and opt for whole wheat flour.
Serving and Pairings
These pumpkin cupcakes pair wonderfully with a warm cup of spiced chai or coffee. You can also serve them alongside a scoop of vanilla ice cream for a delightful dessert.
Storage and Reheating
Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. They can also be frozen for up to 3 months; just thaw at room temperature before serving.
Cooking Mistakes
– Overmixing the batter can lead to tough cupcakes.
– Make sure your baking powder and soda are fresh for proper rising.
– Don’t skip cooling before frosting to prevent melting.
– Use room temperature ingredients for a more consistent batter.
– Measure flour accurately to avoid dense cupcakes.
Helpful Tips
– Add chopped walnuts or chocolate chips for added texture.
– Experiment with different spices like ginger or cloves for a unique flavor.
– Use a piping bag for a decorative frosting look.
– Always check for doneness a few minutes early.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used. Just ensure it’s cooked and pureed until smooth.
How can I make these cupcakes gluten-free?
You can substitute all-purpose flour with a gluten-free blend, ensuring the baking powder is also gluten-free.
Can I make these cupcakes in advance?
Absolutely! You can bake and frost them a day in advance. Just store them in an airtight container.
What’s the best way to frost pumpkin cupcakes?
A piping bag with a star tip creates beautiful swirls. Alternatively, you can spread frosting with a knife for a rustic look.
Can I add more pumpkin spice?
Certainly! Adjusting the spice levels to your preference can enhance the pumpkin flavor.
Conclusion
Pumpkin cupcakes are a delightful treat that captures the essence of fall in every bite. With their moist texture and rich flavors, they make for a perfect dessert to share with loved ones. Whether for a festive occasion or a cozy night in, these cupcakes are sure to satisfy your sweet tooth and warm your heart.
Pumpkin Cupcakes
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp vanilla extract
- Cream cheese frosting for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the pumpkin puree, sugar, and brown sugar until well combined.
- Add the vegetable oil and eggs, mixing until smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Stir in the vanilla extract.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting and sprinkle with pumpkin pie spice.
Nutrition
