These cupcakes are not only perfectly spiced but also incredibly moist, making them a beloved treat as soon as the leaves begin to change.
Ingredients
Scale:
1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt
1 cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup pumpkin puree
Instructions
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In another bowl, blend the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
Stir in the pumpkin puree until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
