Pumpkin Spice Cupcakes are tender, moist, and fluffy with a hint of pumpkin spice flavor! Fall favorites for sure.
It’s officially sweater weather here in Michigan. Fall is here! When it’s fall, I think we all think of PSL–even if you don’t like them. I’m not a huge fan of the latte but love anything pumpkin spiced. So today, I’m sharing my ultimate super moist pumpkin spiced cupcake recipe. It’s the easiest cupcake recipe in my opinion.
Pumpkin Spiced Cupcake
Pumpkin Spice Cupcakes are tender, moist, and fluffy with a hint of pumpkin spice flavor! Fall favorites for sure.
Ingredients
- 140 g 1 cup and 2 tbsp all purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp groun1d nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 tbsp baking powder
- 1/4 tsp baking soda
- 4 tbsp 55g butter, soften
- 1/2 cup 100g granulated sugar
- 2 tbsp brown sugar
- 1 egg room temp
- 3 oz milk
- 125 g pumpkin puree
Instructions
- Preheat the oven to 350F. Line a cupcake pan with cupcake cases. This recipe makes 12 regular sized cupcakes. In the video, I used tulip line which is bigger. It makes 6 total.
- Sift together the flour, ground cinnamon, ground nutmeg, ground ginger, baking powder, baking soda, and salt.
- In a different bowl, beat the butter and sugars until light and fluffy. Then add in the egg and milk. Lastly add the pumpkin puree to the wet mixture.
- Fold in the dry ingredients to the wet. Once the batter is done, pour into the cupcake cases.
- Bake at 350F for 20 minutes, until they are gold brown and toothpick comes out clean.