Pumpkin Spice Cupcakes

Vegetarian
Dairy Free
Health score
2%
Pumpkin Spice Cupcakes
90 min.
24
185kcal

Suggestions


Indulge in the warm, comforting flavors of fall with these delightful Pumpkin Spice Cupcakes! Perfectly moist and bursting with the rich essence of pumpkin and a blend of aromatic spices, these cupcakes are a must-try for anyone who loves a sweet treat that embodies the spirit of the season. Whether you're hosting a festive gathering or simply craving a delicious dessert, these cupcakes are sure to impress your family and friends.

What makes these cupcakes even more appealing is that they are both vegetarian and dairy-free, making them a fantastic option for those with dietary restrictions. With a light and fluffy texture, each bite offers a harmonious balance of sweetness and spice, complemented by the subtle earthiness of pumpkin purée. The recipe yields 24 servings, making it perfect for sharing or enjoying throughout the week.

In just 90 minutes, you can whip up a batch of these scrumptious cupcakes that are not only visually appealing but also a delight to the taste buds. The enticing aroma that fills your kitchen while they bake will have everyone eagerly anticipating a taste. So, gather your ingredients and get ready to create a dessert that captures the essence of autumn in every bite!

Ingredients

  • teaspoons double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 15 ounce pumpkin puree canned (not pie filling;)
  • large eggs 
  • 3.3 cups flour all-purpose
  • 2.8 cups granulated sugar 
  • teaspoon ground allspice 
  • teaspoons ground cinnamon 
  • 1.5 teaspoons ground cloves 
  • teaspoon nutmeg 
  • 0.5 teaspoon salt fine
  • cup vegetable oil as needed plus more

Equipment

  • bowl
  • oven
  • whisk
  • blender
  • toothpicks
  • stand mixer
  • spatula

Directions

  1. Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with vegetable oil; set aside.
  2. Place the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
  3. Place the sugar and measured oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the sugar is incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition, about 1 1/2 minutes total mixing time. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.Turn the mixer to low speed, slowly add the flour mixture, and beat until almost completely incorporated, about 1 minute.
  4. Remove the bowl from the mixer and fold in any unincorporated flour at the edges with a rubber spatula, making sure to scrape to the bottom of the bowl.Fill the muffin wells three-quarters of the way (about a heaping 1/4 cup per well).
  5. Place the muffin pans side by side in the oven and bake for 12 minutes. Rotate the pans front to back and side to side and bake until a toothpick inserted into the center of the cupcakes comes out clean, about 10 minutes more.
  6. Place the pans on wire racks and let them cool for 5 minutes.
  7. Remove the cupcakes from the pans and cool completely on the racks. Frost with Pumpkin–Cream Cheese Frosting, if using.

Nutrition Facts

Calories185kcal
Protein6.38%
Fat14.05%
Carbs79.57%

Properties

Glycemic Index
13.63
Glycemic Load
25.45
Inflammation Score
-9
Nutrition Score
6.8973913166834%

Nutrients percent of daily need

Calories:185.43kcal
9.27%
Fat:2.95g
4.54%
Saturated Fat:0.62g
3.87%
Carbohydrates:37.65g
12.55%
Net Carbohydrates:36.51g
13.28%
Sugar:23.56g
26.18%
Cholesterol:31mg
10.33%
Sodium:120.31mg
5.23%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.02g
6.04%
Vitamin A:2803.75IU
56.07%
Manganese:0.25mg
12.72%
Selenium:8.52µg
12.18%
Vitamin B1:0.14mg
9.4%
Folate:37.15µg
9.29%
Vitamin B2:0.14mg
8%
Iron:1.26mg
7.02%
Vitamin K:6.48µg
6.17%
Vitamin B3:1.08mg
5.39%
Phosphorus:48.79mg
4.88%
Fiber:1.14g
4.55%
Calcium:34.82mg
3.48%
Vitamin E:0.45mg
2.99%
Vitamin B5:0.27mg
2.74%
Copper:0.05mg
2.67%
Magnesium:9.58mg
2.39%
Potassium:69.8mg
1.99%
Zinc:0.27mg
1.78%
Vitamin B6:0.03mg
1.63%
Vitamin B12:0.07µg
1.24%
Vitamin D:0.17µg
1.11%
Source:Chow