Pumpkin Spice Cupcakes

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These ultra moist pumpkin cupcakes are made with pumpkin puree and cozy fall spices like cinnamon and nutmeg. Top them with cinnamon cream cheese frosting, and they're a top-tier fall dessert!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: pumpkin spice cupcakes, pumpkin spice cupcakes recipe

Servings:

Calories: 217kcal

Author: Jill

Ingredients

1 cup canned pumpkin puree
1 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs room temperature
1 1/2 teaspoon vanilla extract
1 1/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt

Instructions

Preheat the oven to 350° and line a 12 cup muffin pan with cupcake liners.
In a medium size bowl, combine the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves and salt. Whisk together until all combined. Then set aside.
In a large bowl add eggs, vegetable oil, brown sugar, and pumpkin puree, and mix with a mixer until well combined.
Slowly add in the dry ingredients to the wet ingredients and mix until well combined and smooth.
Fill each cupcake liner until ½-¾ full. You do not want to fill to the top.
Bake pumpkin cupcakes for 18-20 minutes, or until the toothpick inserted in the middle comes out clean.
Remove cupcakes from the oven and place on the cooling rack to cool.

Notes

Storing at room temperature. If you do not put cream cheese frosting on the cupcakes, you can store them in an airtight container for up to 4 days at room temperature.
Storing in the fridge. Pumpkin cupcakes with cream cheese frosting should be stored covered in the fridge for up to 4 days.
To freeze. Cupcakes without frosting can be stored in the freezer for up to 3 months in an airtight container. Thaw them in the refrigerator before serving.

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