Description
Delicious spiced cupcakes with all the flavor of pumpkin pie in a portable, festive form.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- Whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together pumpkin puree, sugars, eggs, oil, and vanilla until smooth.
- In another bowl, combine flour, baking powder, baking soda, spices, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Cool completely before topping with whipped cream.