Fall is the perfect season to indulge in the warm, comforting flavors of pumpkin, and what better way to celebrate than with a batch of irresistibly moist Harvest Pumpkin Cupcakes? These delightful treats are not just a feast for the eyes; they’re bursting with spices that will transport your taste buds straight to a cozy autumn day. Whether you’re hosting a festive gathering or simply treating yourself, these cupcakes are sure to be a hit! Ready to impress your friends and family with your baking skills? Let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or lightly grease the cups with cooking spray to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk these dry ingredients together until they are well blended and free of lumps.
- In another bowl, mix together the pumpkin puree, eggs, and vegetable oil. Whisk until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Using a spoon or an ice cream scoop, evenly distribute the cupcake batter into the prepared muffin tin, filling each cup about two-thirds full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
- Once the cupcakes are completely cool, you can frost them with your favorite cream cheese frosting or enjoy them plain. Serve and enjoy your delicious Harvest Pumpkin Cupcakes!
Tips
- Measure Carefully: For the best results, make sure to measure your ingredients accurately. Too much flour can lead to dry cupcakes, while too little can affect the texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes, so a few lumps are perfectly fine!
- Use Fresh Pumpkin Puree: If you have the time, consider using fresh pumpkin puree for an even richer flavor. Just make sure it’s well-drained to avoid excess moisture.
- Check for Doneness: Ovens can vary, so start checking your cupcakes a few minutes before the suggested baking time. Insert a toothpick into the center—if it comes out clean, they’re ready!
- Cool Completely: Allow your cupcakes to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful presentation.
- Get Creative with Toppings: While cream cheese frosting is a classic choice, don’t hesitate to get creative! Consider adding a sprinkle of cinnamon, chopped nuts, or even a drizzle of caramel for extra flair.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well if you want to save some for later!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 40mg
