Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake baking pan with paper liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, beat the pumpkin, sugars, vegetable oil, eggs, and vanilla extract until smooth and combined.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely on a wire rack before frosting or serving.
Notes
- For a richer flavor, consider adding a teaspoon of maple extract to the batter.
- Ensure not to overmix the batter to keep cupcakes fluffy.
- You can substitute fresh pureed pumpkin for canned pumpkin, provided it is cooked and smooth.
- These cupcakes freeze well; wrap individually and store in an airtight container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
