Soft Pumpkin Cupcakes
Soft and moist pumpkin cupcakes infused with the perfect blend of fall spices, topped with a creamy frosting.
Equipment
- 1 12-cup muffin pan lined with paper liners
- 1 Mixing Bowl large
- 1 Whisk
- 1 Spatula
Ingredients
Dry Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 tsp pumpkin spice
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin spice until evenly combined.
- In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Divide the batter evenly into the prepared muffin cups, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Transfer to a wire rack to cool completely, about 60 minutes.
Serving
- Once cooled, frost the cupcakes with your choice of cream cheese frosting and add any desired decorations such as a sprinkle of cinnamon or chopped nuts.
Storage
- Store unfrosted cupcakes in an airtight container at room temperature for up to three days, or freeze for up to two months. Frosted cupcakes should be stored in the refrigerator and consumed within 3 days.
Notes
Pro Tips: Ensure ingredients are at room temperature for a smoother batter. Use cupcake liners to prevent sticking.
Ingredient Substitutions: Use gluten-free flour for a gluten-free version. Replace vegetable oil with coconut oil for a different flavor.
How to Serve: Pair with a cup of chai tea or hot chocolate for a cozy treat.
Storage & Freshness: Store in an airtight container to maintain moisture and freshness.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.
Ingredient Substitutions: Use gluten-free flour for a gluten-free version. Replace vegetable oil with coconut oil for a different flavor.
How to Serve: Pair with a cup of chai tea or hot chocolate for a cozy treat.
Storage & Freshness: Store in an airtight container to maintain moisture and freshness.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.