Moist and Fluffy Pumpkin Cupcakes
These cupcakes are all pumpkin, no pumpkin spice! With these step-by-step instructions, you'll bake a moist and fluffy batch of Pumpkin Cupcakes spiced with cinnamon instead of pumpkin pie spices. Then, frost with cream cheese frosting and a dusting of cinnamon, and these cupcakes are the ultimate autumn dessert!
Ingredients
- 1 ¼ cup all purpose flour , 150g
- 1 cup brown sugar, 213g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ tsp ground cinnamon
- 2 eggs, large, room temperature
- ¼ cup whole milk, room temperature
- ¼ cup vegetable oil
- 1 tbsp vanilla extract
- 1 cup pure pumpkin, not pumpkin pie filling 250g
Instructions
- Preheat the oven to 350°F and line a muffin tin with 12 muffin liners.
- In a medium bowl combine the 1 ¼ cup flour, 1 cup brown sugar, 1 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt, and ½ tsp ground cinnamon and mix well with a spatula to combine, making sure to break up the brown sugar clumps.
- In another bowl combine the 2 eggs, ¼ cup milk, ¼ cup oil, 1 tbsp vanilla extract, and 1 cup pure pumpkin and mix with a spatula until smooth.
- Combine the wet ingredients into the dry ingredients and mix with a spatula only until combined.
- Fill the muffin liners ¾ of the way full with batter and bake for 20-22 minutes.
- Cool completely and frost with cream cheese frosting and dust with cinnamon if desired.
Notes
Make sure to use canned pumpkin and not pumpkin pie filling. Top the cupcakes with cream cheese frosting!
Serving: 1cupcake, Calories: 181kcal, Carbohydrates: 30g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 28mg, Sodium: 197mg, Potassium: 100mg, Fiber: 1g, Sugar: 19g, Vitamin A: 3226IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 1mg
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