Tis the season for all things pumpkin! If you’re a pumpkin fan like myself you will love this recipe! It is full of pumpkin and in cupcake form. It can’t get any better then this! As we all know I have a weak spot for all things cake, including cupcakes. Now that the leaves are falling and the weather is getting chiller it is time to fully enjoy Fall. These cupcakes smell and taste like Fall. It’s the perfect time to try something new with a great flavor for this time of year.
Before I give you all the details I must warn you this batter looks like your going to be making lots and lots of cupcakes. But I promise you will only end up with 24. I was really nervous I made way more then we could eat the first time around. Boy was I happy to find that I ended up with 24 perfectly delicious cupcakes.
I started by combining the wet ingredients first in a large mixing bowl. Start with pumpkin puree, make sure you are using real pumpkin and not pumpkin pie. It will totally change the taste of these cupcakes. With the pumpkin mix in the eggs, vegetable oil, and vanilla extract.
Next add in sugar and brown sugar. I like to use light brown sugar but dark works too. Then I added in all the small powders; salt, nutmeg, ground cloves, ginger, cinnamon, baking soda, and baking powder. Lastly I slowly added 3 cups of leveled flour.
Once everything is combined I preheated the oven to 350 degrees. I lined two cupcake tins with liners and filled each liner ¾ of the way to the top.
Next pop those delicious cupcakes in the oven for 25-30 minutes until the pass the tooth pick test. Allow to cool completely before frosting.
I paired this delicious cupcake with cream cheese frosting. You can decorate them as much or as little as you would like, either way you will love the pumpkin spice flavor!!
Pumpkin Spice Cupcakes
- 3 cups Flour (leveled)
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- 2 teaspoon Cinnamon
- ½ teaspoon Ginger
- ½ teaspoon Nutmeg
- ¼ teaspoon Ground cloves
- Pinch of Salt
- 2 cups Pumpkin puree
- 1 cup Vegetable oil
- 1 cup Brown sugar (packed)
- ½ cup Sugar
- 4 large Eggs
- 2 teaspoon Vanilla extract
- In a large bowl combined pumpkin puree, vegetable oil, eggs, and vanilla extract
- Next add the sugars
- Mix in salt, ground cloves, nutmeg, ginger, cinnamon, baking soda, and baking powder
- Lastly slowly mix in flour
- Preheat oven to 350 degrees
- Line cupcake tin, makes 24
- Fill cupcake liner ¾ full
- Bake for 25-30 minutes until cupcakes pass the tooth pick test