Description
Delicious pumpkin cupcakes topped with creamy maple cream cheese frosting, perfect for autumn gatherings.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 cup canned pumpkin purée
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In a large bowl, blend vegetable oil, melted butter, and brown sugar until smooth.
- Incorporate each egg one at a time, then add pumpkin purée and vanilla.
- Alternately add dry ingredients and buttermilk to the wet mixture in three rounds, stirring gently.
- Spoon the batter into the liners, filling each about 3/4 full.
- Bake for 18-20 minutes, testing for doneness with a toothpick.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For enhanced flavor, consider adding a touch of maple syrup to the batter. Avoid overfilling the cupcake liners.
