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- 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 cup canned pumpkin puree - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup cream cheese, softened - 1/4 cup powdered sugar - 1/2 teaspoon pumpkin pie spice - Whipped cream for topping (optional) Each ingredient plays a role in making these cupcakes amazing. If you lack all-purpose flour, try a gluten-free blend. For the sugars, you can use coconut sugar as a healthy swap. Baking powder and baking soda are key for rise. If you run out of eggs, use unsweetened applesauce. One tablespoon of applesauce equals one egg. - Canned pumpkin puree: This adds moisture and a rich flavor. It gives the cupcakes that classic pumpkin taste. - Spices: Ground cinnamon, nutmeg, and ginger create that warm, cozy fall flavor. These spices mix well with the pumpkin. - Cream cheese: It makes the frosting creamy and smooth. The tanginess balances the sweetness. - Vegetable oil: This keeps the cupcakes moist. You can swap it with melted coconut oil if you prefer. Using these ingredients will help you create delightful pumpkin pie cupcakes. Each component has its purpose, ensuring the perfect treat for fall. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, line a muffin tin with cupcake liners. This makes clean-up easier and adds style. In a large bowl, mix these dry ingredients: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger Stir them well. In another bowl, whisk together these wet ingredients until smooth: - 1/2 cup canned pumpkin puree - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Now, gently mix the wet ingredients into the dry ingredients. Be careful not to overmix; lumps are okay. Evenly distribute the batter into the cupcake liners. Fill each about 2/3 full. This helps them rise without spilling over. Bake in the preheated oven for 18 to 20 minutes. Check for doneness using a toothpick; it should come out clean. Let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. While the cupcakes cool, make the cream cheese frosting. In a mixing bowl, beat together: - 1/2 cup cream cheese, softened - 1/4 cup powdered sugar Mix until creamy. Then, add 1/2 teaspoon pumpkin pie spice. Blend until it’s fully mixed. Once the cupcakes are cool, frost each one generously. For a fun touch, add a dollop of whipped cream on top. A sprinkle of cinnamon can add flavor and style! To make the best pumpkin pie cupcakes, start with fresh ingredients. Use a reliable oven thermometer to ensure your oven is at the right temperature. Mix your dry and wet ingredients separately, then combine them gently. This keeps your cupcakes light and fluffy. Fill each cupcake liner about two-thirds full. This allows room for rising without overflow. One common mistake is overmixing the batter. This makes your cupcakes dense. Mix just until you see no dry flour. Another mistake is not checking for doneness. Use a toothpick to test them. If it comes out clean, they're ready. Avoid opening the oven door too soon, as this can cause them to sink. When frosting your cupcakes, ensure they are completely cool. Warm cupcakes can melt the frosting. Use a piping bag for a neat and pretty finish. If you want a decorative touch, add a dollop of whipped cream on top. A sprinkle of cinnamon adds a nice flavor boost and looks great too! {{image_2}} You can make these cupcakes gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that contain xanthan gum. This helps the cupcakes rise and stay fluffy. The rest of the ingredients remain the same. You still get that warm pumpkin flavor. To make vegan pumpkin pie cupcakes, swap eggs for flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let this sit for about five minutes. Use a plant-based milk instead of the vegetable oil. Almond or coconut milk works well. Replace cream cheese with vegan cream cheese for frosting. You might want to try extra spices for a twist. Add a pinch of cloves or allspice for depth. Some people like to mix in chocolate chips for a sweet surprise. You can also add nuts like pecans or walnuts for crunch. A dash of maple syrup can bring out the pumpkin taste even more. Experiment and find your favorite! To keep your pumpkin pie cupcakes fresh, store them in an airtight container. Place them at room temperature for up to two days. If you want to keep them longer, refrigeration is a good option. Just remember, they might dry out a bit in the fridge. You can add a piece of bread in the container to help keep them moist. Freezing is a great way to save your pumpkin pie cupcakes for later. First, let them cool completely. Then, wrap each cupcake tightly in plastic wrap. Place the wrapped cupcakes in a freezer-safe bag or container. They can last up to three months in the freezer. When you are ready to enjoy them, thaw them in the fridge overnight. Pumpkin pie cupcakes are best enjoyed fresh. If stored properly, they can stay tasty for about five days in the fridge. Check for any signs of mold or change in smell before eating. Always trust your senses! To revive the flavor, warm them in the microwave for a few seconds before serving. You can tell the cupcakes are done when a toothpick goes in clean. Insert it in the center of one cupcake. If it comes out without batter, your cupcakes are ready. They should feel firm but springy to the touch. I find that baking for 18-20 minutes usually works well. Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure the puree is smooth and not too watery. Fresh pumpkin has great flavor and can add a nice touch to your cupcakes. Just remember to measure it out the same as the canned version. For a cream cheese substitute, you can use Greek yogurt or mascarpone cheese. Both give a nice creamy texture. You can also try a vegan cream cheese if you want a dairy-free option. Adjust the sweetness as needed by adding more powdered sugar to taste. We explored how to make delicious pumpkin pie cupcakes. We covered ingredients, baking steps, and storage tips. I shared helpful practices and avoided common mistakes in baking and frosting. You learned about gluten-free and vegan options too. Remember, these cupcakes can be stored and frozen to enjoy later. Playing with flavors keeps things fun. Keep these tips in mind, and you’ll create great treats every time. Enjoy your baking journey!

Pumpkin Pie Cupcakes

Indulge in the fall flavors with these delightful Pumpkin Pie Cupcakes! Packed with warm spices and topped with creamy frosting, they are the perfect treat for any occasion. Discover how easy it is to bake these moist cupcakes in just 35 minutes, complete with a simple step-by-step guide. Click through to explore the full recipe and impress your guests with these deliciously festive desserts!
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup canned pumpkin puree

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon pumpkin pie spice

Whipped cream for topping (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

    In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mix well.

      In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and combined.

        Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.

          Evenly distribute the batter into the cupcake liners, filling each about 2/3 full.

            Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

              While the cupcakes cool, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and powdered sugar together until creamy. Add the pumpkin pie spice and mix until fully incorporated.

                Once the cupcakes are completely cool, frost each cupcake generously with the cream cheese frosting.

                  For a decorative touch, top each cupcake with a dollop of whipped cream and a sprinkle of cinnamon if desired.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12