Description
Deliciously moist pumpkin cupcakes topped with a rich brown sugar frosting, perfect for fall celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs and pumpkin puree to the sugar mixture and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, beat together 1/2 cup of softened butter, 1 cup of brown sugar, and 2 cups of powdered sugar until creamy.
- Frost the cooled cupcakes and enjoy!
Notes
- For a spicier flavor, add a pinch of cloves or ginger to the batter.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- These cupcakes can be frozen for up to 2 months without frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg