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Easy Pumpkin Cupcakes
Prep Time
15 mins
Cook Time
12 mins
Total Time
30 mins
 

These sweet pumpkin cupcakes are easy to make, and with cinnamon, pumpkin, and nutmeg, have all of the best fall flavors in one delicious bite.

Course: Dessert
Keyword: best fall recipes, easy pumpkin cake, fall desserts, pumpkin cupcake recipe
Servings: 12
Author: Emily Mingledorff - Pie Crust and Pixie Dust
Ingredients
  • 2 cups all-purpose flour
  • 1 1/4 cup granulated sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon nutmeg
  • 3 eggs
  • 1 cup vegetable oil
  • 15 ounces Libby's pumpkin puree
  • 1 teaspoon vanilla extract
Instructions

  1. Pre-heat oven to 350F.

  2. In a large bowl, combine flour, sugar, cinnamon, baking soda, and nutmeg. Set aside.

  3. In the bowl of a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin puree, and vanilla extract on low speed.

  4. On low speed, slowly add in the dry ingredient mixture. Combine on low speed.

  5. Place 12 cupcake wrappers into the wells of a muffin tin. Fill each paper wrapper 3/4 full of batter.

  6. Bake for 10-12 minutes, or until a toothpick comes out dry.

  7. Allow the cupcakes to cool for at least 15 minutes before adding frosting. For our cupcakes, we used Pillsbury Cream Cheese frosting to save time. We also added candy pumpkins and sprinkles for a little extra fall fun.