Super-moist spiced pumpkin cupcakes that double as muffins. We make them all the time – this is a recipe to hold onto!
Yield: 14 cupcakes
1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
2/3 cup (133g) packed dark brown sugar*
2 large eggs
1 cup (227g) pumpkin puree (not pumpkin pie filling)
1/2 cup (120ml) vegetable oil
1/3 cup (80ml) milk
1 teaspoon pure vanilla extract
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. This recipe makes 14 cupcakes, so you will have a couple cupcakes to bake in a 2nd batch.
- In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside. READ MORE
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