Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 cupcakes
Pumpkin cupcakes are the perfect way to get your autumn baking on! They mimic the flavors of pumpkin pie perfectly and taste absolutely amazing with your favorite frosting or maple whipped cream!
- 1 3/4 cups flour
- 1/4 cup cornstarch
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 2 cups white sugar
- 4 eggs slightly beaten
- 15 oz pumpkin puree
Preheat oven to 350 degrees F. Line muffin tins with paper liners.
In a medium bowl combine flour, cornstarch, pumpkin pie spice, baking powder and salt.
In a large bowl beat the oil, sugar, eggs and pumpkin puree together with a hand blender to mix. Next, add the dry ingredients and continue to blend well, about a minute more.
Pour batter into lined muffin tins about 2/3 full then bake for 25 minutes or until a toothpick comes out clean.
Allow to cool completely before frosting.
Calories: 182, Carbohydrates: 26g, Protein: 2g, Fat: 7g, Cholesterol: 27mg, Sodium: 175mg, Potassium: 75mg, Sugar: 17g, Vitamin A: 2795IU, Vitamin C: 0.8mg, Calcium: 20mg, Iron: 0.9mg
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