Pumpkin Maple Cupcakes are the perfect autumn treat, combining the warm flavors of pumpkin and maple syrup into a moist and delicious cupcake. These delightful desserts are not only easy to make but also a great way to celebrate the fall season. Whether you’re hosting a gathering or simply indulging yourself, these cupcakes are sure to impress. With their rich flavor and fluffy texture, they will quickly become a favorite in your recipe collection.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Combine Wet Ingredients: In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, maple syrup, and vanilla extract until fully incorporated.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. If desired, fold in the chopped walnuts for added texture.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake: 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 before transferring them to a wire rack to cool completely.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before using it in the recipe.
How do I store leftover Pumpkin Maple Cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze these cupcakes?
Yes, you can freeze Pumpkin Maple Cupcakes. Wrap them tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months.
What can I use as a frosting for these cupcakes?
These cupcakes pair well with cream cheese frosting or a simple maple glaze. You can also enjoy them plain for a lighter option.