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Pumpkin Spice Cupcakes Recipe Easy

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Pumpkin Spice Cupcakes
Pumpkin Spice Cupcakes from www.inlinkz.com

Description

Pumpkin spice cupcakes are the perfect dessert for a fall or winter day. They are moist, flavorful, and have just the right amount of spice. This easy recipe takes only a few minutes to prepare and uses simple ingredients that you probably already have in your pantry. Whether you are hosting a party or just want a sweet treat, these pumpkin spice cupcakes are sure to be a hit.

Prep Time

The prep time for this recipe is only 10 minutes. You will need to gather your ingredients, preheat your oven, and prepare your cupcake tin.

Cook Time

The cook time for these cupcakes is approximately 20-25 minutes. You will know they are done when a toothpick inserted into the center comes out clean.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Equipment

  • Cupcake tin
  • Cupcake liners
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Cooling rack

Method

  1. Preheat your oven to 350°F (177°C) and line a cupcake tin with liners.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a separate bowl, mix together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Scoop the batter into the cupcake liners, filling each one about 2/3 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a cooling rack to cool completely.
  8. Once the cupcakes are cool, you can frost them with your favorite frosting, such as cream cheese frosting or vanilla buttercream.
  9. Serve and enjoy!

Notes

These cupcakes are best when they are fresh, but they can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.

Nutrition Info

Each cupcake contains approximately 230 calories, 11g fat, 31g carbohydrates, 2g fiber, and 3g protein.

Recipes FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No, you should use pumpkin puree for this recipe. Pumpkin pie filling has added sugar and spices, which will alter the taste and texture of the cupcakes.

Can I substitute the vegetable oil with another type of oil?

Yes, you can use canola oil, coconut oil, or melted butter instead of vegetable oil.

Can I make these cupcakes gluten-free?

Yes, you can use a gluten-free all-purpose flour blend instead of regular flour. Just make sure it contains xanthan gum, which helps to bind the ingredients together.

Recipe Tips

  • Make sure your ingredients are at room temperature before you start mixing them together.
  • Don't overmix the batter, as this can lead to tough cupcakes.
  • If you don't have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and allspice.
  • Use an ice cream scoop to evenly distribute the batter into the cupcake liners.
  • Let the cupcakes cool completely before frosting them.

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