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Irresistible Moist Pumpkin Cupcakes Like Never Before

The Best Moist Pumpkin Cupcakes
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Discover irresistible moist pumpkin cupcakes like never before Perfectly spiced tender and topped with creamy frosting for a delicious treat

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt

    • Instructions

  • Preheat your oven to 350°F (175°C). Line a muffin tray with paper liners for easy cleanup.
  • In a large mixing bowl, whisk together the pumpkin puree, sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay!
  • Evenly distribute the batter into the lined muffin tins, filling each about 2/3 full.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  • Allow cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

    • Nutrition

    Find it online: https://izooco.com/the-best-moist-pumpkin-cupcakes-pumpkin-spice-baking-technique/