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Impossible Perfect Fall Cupcakes

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Celebrate the fall season with these delightful cupcakes infused with pumpkin and warm spices, topped with creamy frosting.

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients and stir until just combined. Fold in the nuts if using.
  5. Fill each cupcake liner about 2/3 full with batter.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. 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

Keywords: cupcakes, pumpkin, fall desserts, baking

Find it online: https://surgerecipes.com/impossible-perfect-fall-cupcakes/

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