Pumpkin Cupcakes Recipe

Name: Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1 teaspoon Coarse Salt; 1 Tablespoon Pumpkin Pie Spice; 1 cup Light Brown Sugar, Packed; 1 cup Granulated Sugar; 1 cup (2 Sticks) Unsalted Butter, Melted And Cooled; 4 whole Large Eggs, Lightly Beaten; 1 can (15 Oz) Pumpkin Puree (not Pie Filling)

Servings: persons

2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Coarse Salt
1 Tablespoon Pumpkin Pie Spice
1 cup Light Brown Sugar, Packed
1 cup Granulated Sugar
1 cup (2 Sticks) Unsalted Butter, Melted And Cooled
4 whole Large Eggs, Lightly Beaten
1 can (15 Oz) Pumpkin Puree (not Pie Filling)

1
1. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt and pumpkin pie spice.
2
2. In a large bowl, whisk together brown sugar, granulated sugar, butter, eggs and pumpkin puree until smooth. Add dry ingredients and whisk until blended.
3
3. Divide batter evenly among liners, filling each about halfway. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. (Rotate pans halfway through baking.) Transfer to a wire rack and let cool completely.
4
4. Frost with cream cheese frosting if desired. Enjoy!

1172

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder, 1 teaspoon Coarse Salt, and more.

Yes, Pumpkin Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cupcakes

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