pumpkin spice cupcakes
These pumpkin spice cupcakes are soft, moist, and packed with warm fall spices like cinnamon, nutmeg, and ginger. Perfect for any occasion, they’re easy to make and topped with delicious cream cheese frosting.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix wet ingredients: In another bowl, whisk granulated sugar, brown sugar, oil, pumpkin puree, eggs, and vanilla until smooth.
- Combine: Gradually add dry ingredients to the wet ingredients and stir. Add milk and mix until smooth.
- Fill liners: Divide the batter among the cupcake liners, filling each about ⅔ full.
- Bake: Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool: Let the cupcakes cool for 5 minutes, then transfer to a wire rack to cool completely before frosting.