Pumpkin Cupcakes
Ingredients
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 tsp ground ginger
- ¼-1/2 tsp ground nutmeg
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1/2 cup (150g) packed light or dark brown sugar
- ¼ cup granulated sugar
- 1 cup (225g) canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 Cream cheese frosting recipe
Instructions
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl, whisk together the oil, eggs, sugar, pumpkin, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and whisk until the batter is smooth and you do not see any streaks of flour.
- Pour or spoon into the prepared muffin pan. Filling liners 2/3 full.
- Bake the cupcakes for 20-22 minutes, until tops are set or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow them to cool completely.
- Once the cupcakes are cooled, frost them with cream cheese frosting or your desired frosting. Enjoy!
