Pumpkin cupcakes: Easy & Irresistibly Moist Recipe You'll Love
Enjoy these delightful pumpkin cupcakes that are moist and bursting with flavor. Perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, combine pumpkin puree, sugar, and vegetable oil. Mix well.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, consider adding chocolate chips or nuts to the batter.
- These cupcakes can be topped with cream cheese frosting for a delicious finish.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Cupcakes