Pumpkin Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
Directions:
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
3. In a large bowl, beat together pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 210 kcal | Servings: 12 servings
Tips:
Use canned pumpkin puree for consistent moisture and flavor.
Ensure not to overmix the batter to keep cupcakes tender and light.