Print

The Ultimate Moist Pumpkin Cupcakes Recipe Youll Love

The Best Moist Pumpkin Cupcakes
Print Recipe

Discover the ultimate moist pumpkin cupcakes recipe youll love Perfect texture flavor for any fall celebration Bake these delicious treats today

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • Substitution options: Coconut sugar, brown sugar, flax eggs, applesauce, gluten-free flour blend

    • Instructions

  • Preheat your oven to 350°F (175°C).
  • Line a 12-cup muffin tin with cupcake liners or grease it lightly.
  • In a mixing bowl, combine pumpkin puree, sugar, eggs, and vegetable oil. Whisk until smooth.
  • In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  • Distribute the batter among the muffin cups, filling each about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  • Allow to cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.

    • Nutrition

    Find it online: https://izooco.com/the-best-moist-pumpkin-cupcakes-flour-sugar-baking-cook-oven/