Description
Indulge in the flavors of fall with these moist and flavorful Pumpkin Dream Cupcakes. Perfectly spiced and topped with cream cheese frosting, they are a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients:
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- ¼ cup milk
Optional Topping:
- Chopped pecans or walnuts
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Combine Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, and oil. Add eggs and vanilla extract, then mix until smooth. Stir in pumpkin puree and milk.
- Blend the Batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Divide the batter among cupcake liners.
- Bake: Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
- Frost: Frost the cupcakes as desired.
Notes
- Pair with cream cheese frosting
- Sprinkle chopped nuts or pumpkin seeds on top for added texture
- To make dairy-free, use almond or oat milk
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 17g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
