Description

Pumpkin cupcakes are a delightful autumn treat, bursting with warm spices and the rich flavor of pumpkin. Topped with creamy cream cheese frosting, these moist mini cakes are perfect for any celebration or cozy gathering. Easy to prepare, they promise to enchant your taste buds and become a seasonal favorite in no time.

Ingredients

Scale

1 cup canned pumpkin puree
1 ½ cups all-purpose flour
1 cup granulated sugar
2 large eggs
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
1 tsp vanilla extract
½ cup cream cheese frosting (homemade or store-bought)

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, mix the pumpkin puree and sugar until smooth. Beat in the eggs and vanilla extract.
Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined.
Spoon the batter into lined muffin cups about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes in the tin before transferring to wire racks.
Once cool, frost each cupcake with cream cheese frosting and enjoy!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (60g)
Calories: 215
Sugar: 12g
Sodium: 140mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: For added texture, consider mixing in chocolate chips or nuts. Store cupcakes in an airtight container at room temperature for up to three days; refrigerate for longer storage.