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Moist pumpkin cupcakes topped with cream cheese frosting on a rustic table.

Moist Pumpkin Cupcakes

Creamy, cozy, and bursting with warm spices, these Moist Pumpkin Cupcakes are the kind of treat that wraps you in a soft fall hug from the first bite.
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Course: Dessert
Cuisine: American
Keyword: Cupcakes, Easy, Fall
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 cupcakes

Equipment

  • Cupcake Pan
  • Mixing Bowl
  • Whisk
  • Spatula

Ingredients

Wet Ingredients

  • 1 cup pumpkin purée not pumpkin pie filling, room temperature if possible
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil or melted butter, warm or room temperature

Dry Ingredients

  • 1 cup all-purpose flour spooned and leveled
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp vanilla extract pure

Instructions

  • Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners and set aside.
  • In a large bowl, whisk the pumpkin purée, eggs, and vegetable oil (or melted butter) together until smooth and uniform in texture. Add the vanilla extract and stir gently.
  • In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined and free of lumps.
  • Gradually add the dry ingredients to the wet ingredients, folding with a spatula or stirring gently until just combined. Do not overmix — a few small streaks of flour are fine.
  • Using a scoop or spoon, fill each cupcake liner about 2/3 full with batter. Tap the pan gently on the counter to release any large air bubbles.
  • Bake in the preheated oven for 18 to 20 minutes, rotating the pan halfway through if your oven bakes unevenly. A toothpick inserted in the center should come out clean or with a few moist crumbs when done.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
  • Enjoy your moist pumpkin cupcakes! Serve plain, with a dusting of cinnamon sugar, or top with your favorite frosting.

Notes

For extra moistness, replace half the oil with melted butter for richer flavor. Store unfrosted cupcakes in an airtight container for up to 2 days.