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To make delicious pumpkin cupcakes, you need the following items: - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ¼ teaspoon ginger - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 cup pumpkin puree (canned or homemade) - 1 teaspoon vanilla extract - ½ cup chopped pecans or walnuts (optional) - ½ cup chocolate chips (optional) These ingredients combine to create a moist and flavorful treat. You can customize your cupcakes with add-ins. Here are some great options: - Chopped pecans or walnuts give a nice crunch. - Chocolate chips add sweetness and richness. - You can also mix in dried cranberries or raisins for extra flavor. Feel free to add one or more of these to enhance your cupcakes. If you lack some ingredients, don’t worry! Here are some substitutes: - Use whole wheat flour instead of all-purpose for a healthier option. - If you have no butter, use coconut oil or vegetable oil. - Applesauce can replace eggs in vegan recipes. - Maple syrup can be a great substitute for sugar. These swaps keep your cupcakes tasty and fun while fitting your needs. {{ingredient_image_1}} To start, gather your ingredients. You will need: - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ¼ teaspoon ginger - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 cup pumpkin puree - 1 teaspoon vanilla extract - ½ cup chopped pecans or walnuts (optional) - ½ cup chocolate chips (optional) You also need a 12-cup muffin tin and cupcake liners. Preheat your oven to 350°F (175°C). In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set this bowl aside. In a large bowl, cream the softened butter and sugar. Use an electric mixer for about 3-4 minutes until it’s light and fluffy. Then, add the eggs one at a time. Mix well after each egg. Next, add the pumpkin puree and vanilla, mixing until just combined. Now, take the dry mixture and slowly add it to the wet mixture. Stir carefully until combined. Don’t overmix, or your cupcakes may turn out tough. If you want, fold in chopped pecans or chocolate chips. Divide the batter into the cupcake liners, filling each about two-thirds full. Place them in the oven and bake for 18-20 minutes. Check with a toothpick; it should come out clean when done. Let the cupcakes cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool fully. For a tasty touch, frost your cooled cupcakes with cream cheese frosting. You can sprinkle some cinnamon on top or add a pecan half for decoration. These small details make a big difference! Baking at high altitudes can change the way your cupcakes turn out. You may need to make a few adjustments. First, reduce the sugar by 1-2 tablespoons. This helps the cupcakes rise better. Next, add a bit more liquid, like milk or water. This keeps your cupcakes moist. Lastly, increase the oven temperature by 15-25°F. This helps them bake faster and rise well. Moist cupcakes are key to a great treat. Use fresh pumpkin puree as it has more moisture than canned. You can also add a little yogurt or sour cream to the batter. This will keep them soft and tasty. Be careful not to overmix the batter. Overmixing can make them dense. Fold in chopped nuts or chocolate chips for extra flavor and moisture. Decorating your pumpkin cupcakes is fun and easy. Cream cheese frosting goes perfectly with the spice flavor. Spread a thick layer on top for a rich taste. For a cute touch, sprinkle some cinnamon on the frosting. You can also place a pecan half on each cupcake. This gives a nice crunch and looks great. Use colorful sprinkles or edible glitter to make them pop for special events. Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. This will enhance the aromatic profile of your cupcakes. Check for Doneness: Instead of relying solely on baking time, insert a toothpick into the center of a cupcake. It should come out clean or with a few moist crumbs. Cool Completely: Allow your cupcakes to cool completely before frosting. This prevents the frosting from melting and losing its shape. Customize Toppings: Feel free to get creative with toppings! Consider using caramel drizzle, sprinkles, or a dusting of powdered sugar for a unique finish. {{image_2}} To make gluten-free pumpkin cupcakes, swap the all-purpose flour for a gluten-free blend. Many brands work well, so choose one that you like. Be sure to check the package for correct measurements. You might want to add a bit of xanthan gum. This will help with texture. Follow the same steps in the recipe, and enjoy a tasty gluten-free treat! For vegan pumpkin cupcakes, replace the eggs with flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Use a plant-based butter or oil instead of regular butter. Ensure your sugar is vegan-friendly, too. You can still enjoy these cupcakes without any animal products! You can play with the spices in this recipe to make it your own. Try adding allspice or cardamom for a warm twist. For a more robust flavor, increase the cinnamon or nutmeg. You can even skip the spices altogether for a pure pumpkin taste. Get creative and find your favorite mix! Each change will give your cupcakes a unique flair. To keep your pumpkin cupcakes fresh, store them in an airtight container. This helps keep moisture in and prevents them from drying out. Place the container at room temperature if you will eat them within two days. For longer storage, put them in the fridge. Just remember to bring them back to room temp before eating. This will keep their flavor and texture perfect. If you want to save some for later, freezing works great. First, let the cupcakes cool completely. Then, wrap each cupcake in plastic wrap. This keeps them safe from freezer burn. After wrapping, place them in a freezer bag or container. They can last up to three months this way. When you're ready to eat, just take them out and let them thaw at room temperature. To enjoy your pumpkin cupcakes warm, preheat your oven to 350°F (175°C). Unwrap the cupcakes and place them on a baking sheet. Heat them for about 5-10 minutes. You can also use a microwave. Just heat for about 10-15 seconds. Be careful not to overheat, or they may get tough. Enjoy them fresh and warm for the best taste! To keep your pumpkin cupcakes moist, use enough pumpkin puree. The puree adds moisture and flavor. Make sure to cream the butter and sugar well. This step adds air, making the cupcakes light. Avoid overmixing the batter; mix just until combined. Also, check your oven’s temperature. An oven that’s too hot can dry out your cupcakes. Yes, you can use fresh pumpkin! First, roast the pumpkin until soft. Then, scoop out the flesh and mash it. Make sure the fresh pumpkin is smooth and not too watery. This way, it will work well in your cupcakes. Fresh pumpkin gives a nice taste and texture, just like canned. Cream cheese frosting is the best choice for pumpkin cupcakes. It adds a rich, tangy flavor that pairs well with the spices. You can make it by mixing cream cheese with butter, powdered sugar, and vanilla. For a fun twist, sprinkle some cinnamon on top. You can also add chopped pecans for a crunchy finish. In this post, I covered how to make amazing pumpkin cupcakes. We went over the main ingredients, tips for baking, and fun variations. I shared ways to store and reheat them, too. Remember, ensuring moisture is key to great cupcakes. You can also switch up ingredients based on your diet. With these tips, I hope you feel ready to bake. Enjoy your tasty creations and share them with friends!

Pumpkin Spice Cupcakes

Deliciously spiced cupcakes perfect for fall, topped with optional cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.25 teaspoon ginger
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 cups pumpkin puree (canned or homemade)
  • 1 teaspoon vanilla extract
  • 0.5 cups chopped pecans or walnuts (optional)
  • 0.5 cups chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
  • In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Then, add the pumpkin puree and vanilla extract, mixing until just combined.
  • Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined. Be careful not to overmix. If desired, fold in the chopped pecans or walnuts and chocolate chips.
  • Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an added touch, frost the cupcakes with cream cheese frosting and sprinkle with cinnamon or top each with a pecan half for decoration.
Keyword cupcakes, pumpkin, spice