Pumpkin Cupcakes
Indulge in the comforting flavors of fall with these delightful Pumpkin Cupcakes. Soft, spiced, and topped with a luscious brown sugar cream cheese frosting, each bite is a warm hug that captures the essence of the season. This easy-to-follow recipe is perfect for busy weeknights, family gatherings, or just a cozy night in. With wholesome ingredients and a variety of topping options, these cupcakes will quickly become a staple in your dessert rotation. Whether you’re treating yourself or sharing with friends, these Pumpkin Cupcakes are sure to bring smiles and warmth to any occasion.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 170 g all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tsp pumpkin spice
- 225 g dark brown sugar
- 280 g pumpkin purée
- 75 g vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 200 g butter (softened)
- 15 g dark brown sugar
- 100 g full-fat cream cheese (softened)
- 345 g powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 180°C (350°F) and line a cupcake tin with liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice; set aside.
- In another bowl, combine dark brown sugar and pumpkin purée until smooth. Mix in vegetable oil, eggs, and vanilla extract.
- Gradually fold dry ingredients into wet mixture until just combined.
- Spoon batter into liners about two-thirds full and bake for 23 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool before frosting with whipped brown sugar cream cheese frosting.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://quickfoodjournal.com/pumpkin-cupcakes/