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Irresistibly Moist Pumpkin Cupcakes in Just 20 Minutes

Moist Pumpkin Cupcakes
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These moist pumpkin cupcakes are a perfect treat for fall, combining the rich flavors of pumpkin and warm spices.

  • Author: Dija
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Store cupcakes in an airtight container at room temperature for up to 3 days.
  • For frosting, consider cream cheese frosting or vanilla buttercream.

Nutrition

Find it online: https://101simplyrecipes.com/moist-pumpkin-cupcakes-recipe-easy-fall-dessert/