Classic Pumpkin Spice Cupcakes are the perfect treat to celebrate the flavors of fall. These moist, fluffy cupcakes are infused with warm spices and topped with a creamy frosting, making them a delightful addition to any autumn gathering or holiday celebration. Whether you’re a pumpkin spice lover or just looking for a delicious dessert, this recipe will surely satisfy your cravings. Let’s dive into the ingredients and the step-by-step process to create these scrumptious cupcakes!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Step 3: Combine Sugars and Wet Ingredients
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined. Add the eggs, pumpkin puree, and vanilla extract, and beat until smooth.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Fill Cupcake Liners
Scoop the batter into the prepared muffin tin, filling each liner about two-thirds full.
Step 6: Bake the Cupcakes
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Frost the Cupcakes
Once cooled, frost the cupcakes with your favorite cream cheese frosting or whipped cream. For an extra touch, sprinkle some cinnamon on top!
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth before measuring out one cup for the recipe.
How do I store leftover pumpkin spice cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting for up to 3 months. Thaw them in the refrigerator before serving and frost them just before enjoying.
What can I substitute for eggs in this recipe?
You can use flaxseed meal or applesauce as an egg substitute. For each egg, use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water or 1/4 cup of unsweetened applesauce.
How can I make these cupcakes gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Ensure that all other ingredients are also gluten-free.