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Pumpkin Spice Cupcakes
Happy Fall! These are the best pumpkin cupcakes you will make this autumn and holiday season. They are perfectly soft and moist, easy to make with basic ingredients, eggless, vegan and dairy-free, and perfectly pumpkin-spiced, just like pumpkin pie.
Ingredients
All-purpose flour: Base of the batter.Baking powder and baking soda: Helps your cupcakes rise.Pumpkin spice: Store-bought or homemade pumpkin spice can be used, or add 1 teaspoon cinnamon with ¼ teaspoon of ginger and cloves and a pinch of nutmeg.Oil: For a moist cupcakesSugar: Sweetener in your cupcakes. Light, brown, or granulated sugar, anything will work.Peanut butter: I love adding to my baking recipes. Adds moisture and flavor.Pumpkin puree: Use store-bought canned pumpkin puree for the recipe. See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Preheat the oven to 350 degrees F or 180 degrees C. Line the muffin pan with cupcake liners and keep it aside. Whisk flour, baking powder, baking soda, salt, and pumpkin spice in one bowl. Whisk together oil, sugar, pumpkin puree, and peanut butter. Pour the wet ingredients into the dry ingredients and mix until combined. The batter will be thick. Fill up to ⅔ of the liners with the cupcake batter. Top it with chocolate chips. Bake for about 20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
Tips
Make ahead: These cupcakes can be made a day in advance, covered, and stored at room temperature. Any leftovers can be stored in an airtight conatiner in the refrigerator for 3 to 4 days. Instead of pumpkin spice, you can use 1 teaspoon cinnamon, ¼ teaspoon of clove, ginger, and a pinch of nutmeg. To make it oil-free, apple sauce can also be used. For baking, I prefer canned pumpkin over homemade pumpkin puree for best results. I have used store-bought crunchy peanut butter. If using plain peanut butter, then you can add up to ¾ cup of sugar.
More Pumpkin recipes
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Recipe card
