Pumpkin Spice Cupcakes
Delight in these moist and fluffy pumpkin spice cupcakes, a perfect autumn treat that encapsulates all the beloved flavors of fall.
Ingredients
Main Ingredients
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- salt
- ground cinnamon
- ground ginger
- ground nutmeg
- ground cloves
- large eggs
- canned pumpkin puree
- vegetable oil
- vanilla extract
Instructions
Steps
- Preheat the oven to 350°F (175°C) and line your muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Add the eggs, pumpkin puree, vegetable oil, and vanilla extract to the dry ingredients. Mix well until fully combined.
- Divide the batter evenly among the lined cupcake tins, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for 2 months for longer freshness.