Fall is officially here, which means it’s time to indulge in all things pumpkin spice! And what better way to do that than with these delicious pumpkin pie cupcakes from Ineskohl Kitchen? These cupcakes are the perfect combination of pumpkin pie and cupcakes, making them the ultimate fall treat. Not only are they easy to make, but they’re also a crowd-pleaser that’s sure to impress your friends and family.
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- Preheat oven to 350°F.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Add dry ingredients to wet ingredients and mix until just combined.
- Scoop batter into lined cupcake tins, filling each about 2/3 of the way full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let cupcakes cool completely before frosting.
Each cupcake contains approximately:
- Calories: 230
- Protein: 2g
- Fat: 11g
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 22g
Preparation Time: 15 minutes
Cooking Time: 18-20 minutes
Total Time: 35 minutes
- Mixing bowls
- Cupcake tins
These cupcakes are delicious on their own, but they’re even better with a dollop of whipped cream or cream cheese frosting. Serve them at your next fall gathering or bring them to a potluck. They’re sure to be a hit!
If you’re feeling adventurous, you can try adding chopped nuts, raisins, or even chocolate chips to the batter. You can also experiment with different frostings, such as maple or caramel.
If you don’t have pumpkin puree on hand, you can substitute with sweet potato puree or butternut squash puree. You can also use melted butter instead of vegetable oil.
Store cupcakes in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.
- Be sure to let the cupcakes cool completely before frosting, or the frosting will melt.
- Make sure your pumpkin puree is not too watery. If it is, you can strain it through a cheesecloth or paper towel.
- Don’t overmix the batter or the cupcakes will be tough.
This recipe makes approximately 12 cupcakes.
Frequently Asked Questions
- Can I use pumpkin pie spice instead of the individual spices?
- Can I make these cupcakes gluten-free?
- Can I make these cupcakes vegan?
Yes, you can substitute 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves.
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
Yes, you can substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water for each egg).
These pumpkin pie cupcakes from Ineskohl Kitchen are the perfect fall treat. They’re easy to make, delicious, and the ultimate comfort food. I love how the combination of pumpkin pie and cupcakes creates a unique and flavorful dessert that’s perfect for any fall gathering. These cupcakes are sure to impress your friends and family, and they’re so delicious that you’ll want to make them all season long!
If you’re looking for a delicious and easy fall dessert, look no further than these pumpkin pie cupcakes from Ineskohl Kitchen. With their perfect combination of pumpkin pie and cupcakes, they’re sure to be a hit with everyone. So why not give them a try and see for yourself?