Pumpkin Cupcakes
A fun twist on traditional pie, these moist pumpkin cupcakes are full of amazing pumpkin flavor.
Servings: 12
Calories: 120kcal
Ingredients
- ¾ cup flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ⅛ teaspoon nutmeg
- ½ teaspoon cinnamon
- 15 ounces canned pumpkin puree, not pumpkin pie filling
- ¾ cup sugar
- 1½ cups whole milk
- 2 large eggs
- Cool Whip
Instructions
- Preheat oven to 350°F.
- In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda, pumpkin pie spice, nutmeg, and cinnamon.
- In a large mixing bowl, whisk together the canned pumpkin puree, sugar, whole milk, and eggs.
- Slowly whisk the dry ingredients into the wet ingredients.
- Spray the muffin tin with Baker’s Joy cooking spray. Fill each muffin cup about ⅔ of the way full. Bake for 25 minutes. Remove from oven and let cool for 20 minutes. Place in the refrigerator and chill for 30 minutes.
- Top with Cool Whip, sprinkle a tiny bit of cinnamon on the top of each cupcake and serve.
Video
Notes
- Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
- You will not want to use paper cupcake liners for this recipe as the cupcakes will stick to the liners just make sure to spray the cupcake pan really well with nonstick spray.
- And don’t fret – these cupcakes deflate and sink down a little as they cool. That’s just how they’re supposed to be!
Nutrition
Calories: 120kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 166mg | Potassium: 175mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5610IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg