Pumpkin Cupcakes - Pumpkin-flavored spice cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup pure pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- Cream cheese frosting
Pumpkin Cupcakes are a quintessential autumnal treat that feature the warm flavors of pumpkin spice. These cupcakes are moist and fluffy, made with real pumpkin puree and a blend of cinnamon, nutmeg, ginger, and cloves, which give them their signature spice profile. They're typically topped with a smooth and creamy cream cheese frosting that complements the spice of the cupcakes perfectly. These cupcakes are a perfect dessert for fall gatherings, Halloween parties, or as a sweet indulgence to enjoy with a cup of coffee or tea on a cozy day. Description by ChatGPT.
Get ready to indulge in the cozy flavors of autumn with these Perfect Pumpkin Cupcakes, inspired by the wonderful John Kanell from Preppy Kitchen. This recipe captures the essence of the fall season, making it perfect for gatherings, Halloween parties, or simply when you're in the mood to treat yourself to a delectable, pumpkin-spiced delight.
Ingredients:
- 2 cups (240g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1 1/2 cups (330g) light brown sugar, packed
- 1 can (15oz) pumpkin puree
- 1 cup (240ml) vegetable oil (or any neutral oil)
- 4 large eggs
- 1 tbsp vanilla extract
Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: Approx. 35-40 minutes
Equipment: Mixing bowls, whisk, spatula, cupcake pan, cupcake liners, measuring cups and spoons, oven.
Servings: Makes about 18-24 cupcakes
Instructions:
1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger until well combined.
3. Add the light brown sugar to the dry mixture. If measuring, pack it into the cup before crumbling it into the bowl. Combine thoroughly.
4. Make a well in the center of the dry ingredients and add the canned pumpkin puree, and mix it slightly with the dry ingredients.
5. Measure and pour the vegetable oil into the mixture.
6. Crack the eggs into the bowl, then add the vanilla extract.
7. Begin mixing the wet ingredients into the dry, starting at the center and working outwards. Mix until almost completely combined, being careful not to overmix.
8. Finish off by using a spatula to fold the batter together gently until just combined, and no visible flour remains.
9. Distribute the batter evenly among the cupcake liners, filling each about two-thirds full.
10. Place the cupcakes in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs.
11. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
12. Once cooled, frost with your favorite cream cheese frosting and garnish as desired.
Cooking Tips:
- Sifting dry ingredients helps avoid lumps and aerates the flour for a lighter cupcake texture.
- Fill cupcake liners with an ice cream scoop for consistent sizes.
- Do not overbake to ensure moist and tender cupcakes.
This recipe was curated with inspiration from Preppy Kitchen by John Kanell. For more amazing recipes, check out his YouTube channel at https://www.youtube.com/@PreppyKitchen
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