Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pie filling)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, combine sugars, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Gradually add the wet mixture to the dry ingredients, mixing gently but thoroughly.
- Stir in the canned pumpkin puree until the batter is homogeneous and smooth.
- Divide the batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely.
Notes
- Ensure not to overmix the batter to keep cupcakes moist and tender.
- Use high-quality caramel sauce for best flavor in the frosting.
- Refrigerate cupcakes if not serving immediately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 300 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg