Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 large eggs (room temperature)
- 1/2 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1/2 cup cream cheese frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and a pinch of salt.
- In another bowl, mix pumpkin puree, eggs, oil, and vanilla until smooth.
- Combine wet ingredients with dry ingredients and stir gently until just mixed.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes before transferring to wire racks. Frost with cream cheese frosting once completely cool.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg