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Pumpkin Spice Cupcakes


Servings 24 cupcakes

Ingredients

  • 2 1/4 c all-purpose flour
  • 1 tsp ground cinnamom
  • 1/2 tsp pumpkin pie spice
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 c vegetable oil
  • 1 c white sugar
  • 1/3 c brown sugar
  • 2 eggs (room temperature)
  • 3/4 c milk
  • 1 can pumpkin puree

Instructions

  1. Preheat an oven to 350 degrees F.

  2. Grease 24 muffin cups or line with paper muffin liners.

  3. Sift together the flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda. Set aside.

  4. Beat vegetable oil, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably light in color.

  5. Add the room-temperature eggs one at a time, allowing each to blend into the mixture before adding the next.

  6. Stir in milk and pumpkin puree.

  7. Stir in the flour mixture, mixing until just incorporated. Do not over mix.

  8. Pour the batter into the prepared muffin cups and bake until golden, about 22 minutes.

  9. Cool in muffin tin five minutes before removing to cool completely on a wire rack.