why make this recipe
Impossible Perfect Fall Cupcakes are the perfect treat to celebrate the fall season. With the warm flavors of pumpkin and spices, these cupcakes capture the essence of autumn in every bite. They’re simple to make, taste amazing, and add a festive touch to any gathering. Topped with creamy frosting, these cupcakes are sure to impress family and friends.
how to make Impossible Perfect Fall Cupcakes
Ingredients :
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsweetened pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- Cream cheese frosting (for topping)
Directions :
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined. Fold in the nuts if using.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before frosting with cream cheese frosting and enjoy!
how to serve Impossible Perfect Fall Cupcakes
Serve these cupcakes on a pretty plate at room temperature. You can decorate them with extra chopped nuts or a sprinkle of cinnamon for a nice touch. They are great for parties, fall gatherings, or even just a cozy treat at home.
how to store Impossible Perfect Fall Cupcakes
To store these cupcakes, place them in an airtight container at room temperature for up to three days. If you want to keep them for a longer time, you can refrigerate them for about a week. Just make sure they are well covered to prevent them from drying out.
tips to make Impossible Perfect Fall Cupcakes
- Make sure your pumpkin puree is thick and not watery for the best texture.
- If you like a bit of crunch, go ahead and add those walnuts or pecans!
- Don’t overmix the batter; mix until just combined to keep the cupcakes fluffy.
- Allow the cupcakes to cool before frosting for better results.
variation
You can swap pumpkin puree for applesauce for a different flavor. Alternatively, try adding chocolate chips or dried cranberries to the batter for a fruity twist!
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until it’s smooth.
2. Can I freeze these cupcakes?
Absolutely! You can freeze cupcakes without frosting for up to three months. Just wrap them well.
3. What can I use instead of cream cheese frosting?
You can use buttercream or whipped cream for a lighter topping if you prefer.
Impossible Perfect Fall Cupcakes
Celebrate the fall season with these delightful cupcakes infused with pumpkin and warm spices, topped with creamy frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsweetened pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- Cream cheese frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined. Fold in the nuts if using.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before frosting with cream cheese frosting and enjoy!
Notes
Make sure your pumpkin puree is thick for the best texture, and avoid overmixing the batter to keep the cupcakes fluffy.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cupcakes, pumpkin, fall desserts, baking