Description
Delicious pumpkin cupcakes perfect for the fall season.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup evaporated milk
- 2/3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- As needed whipped cream for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vanilla, and evaporated milk until smooth.
- In another bowl, mix flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add dry ingredients to wet ingredients, stirring until fully combined.
- Fill each cupcake liner about 3/4 full with the batter.
- Bake for 20-25 minutes or until the tops are set and a toothpick inserted comes out clean.
- Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Top with whipped cream before serving, if desired.
Notes
- These cupcakes can be stored in an airtight container for up to 3 days.
- Consider adding chocolate chips or nuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg