Description
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1 cup pumpkin puree
– 3/4 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup buttermilk
Directions:
1. First things first, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with those adorable cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until they’re all in harmony.
3. Now, in a large bowl, blend the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth—just like a cozy fall day!
4. Add the eggs one by one, making sure to beat well after each addition. Stir in that lovely vanilla extract for an extra layer of flavor.
5. Gradually mix in the dry ingredients with the wet ingredients, alternating with buttermilk. Start and end with the dry mix, and be careful not to over-mix; we want these cupcakes to stay tender!
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Let’s keep these beauties fluffy!
7. Now it’s baking time! Pop them in the oven for about 20-25 minutes. They’re done when a toothpick inserted into the center comes out clean—so satisfying!
8. Once they’re baked to perfection, let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack. Allow them to cool completely before frosting or devouring them!
Enjoy your delicious pumpkin cupcakes!
Step-by-Step Guide
Follow these detailed instructions for perfect cupcakes every time. Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with 12 liners. In a medium bowl, thoroughly whisk the dry ingredients: flour, baking powder, baking soda, salt, and all spices. In a large bowl, vigorously blend the pumpkin puree, both sugars, and oil until completely smooth and emulsified. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla. Add one-third of the dry ingredients to the wet batter and mix until just combined. Follow with half of the buttermilk, another third of the dry ingredients, the remaining buttermilk, and finally the last of the dry ingredients. Mix only until no flour streaks remain. Using a scoop or spoon, fill each liner 2/3 full. Bake for 20-25 minutes, rotating the pan halfway through, until a toothpick inserted comes out clean.
Serving Suggestions
These versatile cupcakes pair wonderfully with various toppings. For a classic finish, top with cream cheese frosting and a sprinkle of cinnamon. For a festive touch, add a candied pecan or a small piece of crystallized ginger on top. They are perfect for autumn gatherings, Thanksgiving dessert tables, or as a sweet treat with a cup of coffee or chai tea.
How-to Summary
To summarize: Whisk dry ingredients. Blend wet ingredients (pumpkin, sugars, oil, eggs, vanilla). Alternately combine dry mix and buttermilk into wet mix. Fill liners 2/3 full. Bake at 350°F for 20-25 minutes. Cool completely before frosting.
Frequently Asked Questions
Can I use pumpkin pie filling instead of puree? No, pumpkin pie filling contains added sugars and spices, which will throw off the recipe’s balance. Always use 100% pure pumpkin puree.
What if I don’t have buttermilk? Make a quick substitute by adding 3/4 teaspoon of white vinegar or lemon juice to 1/4 cup of regular milk. Let it sit for 5 minutes before using.
How should I store these cupcakes? Store unfrosted cupcakes in an airtight container at room temperature for 2 days. Frosted cupcakes must be refrigerated due to the dairy in frosting.
Can I make this as a cake? Yes, this batter works for a 9-inch round cake. Bake at the same temperature but for 30-35 minutes, checking for doneness with a toothpick.
Why is my batter lumpy? This is often due to the pumpkin puree. Ensure it is well-blended with the sugars and oil before adding eggs. You can also sift your dry ingredients to prevent clumps.
Common Mistakes to Avoid
- Over-mixing the batter: This develops gluten, leading to dense, tough cupcakes. Mix only until ingredients are just combined.
- Overfilling the liners: Filling more than 2/3 full causes batter to overflow and creates flat tops. Use a measuring scoop for consistency.
- Opening the oven door too early: This causes a sudden temperature drop. Avoid opening the door until at least the 18-minute mark.
- Frosting warm cupcakes: This will melt the frosting. Ensure cupcakes are completely cooled on a wire rack.
Conclusion
These spiced pumpkin cupcakes are a quintessential fall treat, perfectly balancing warm spices with moist, tender crumb. By following the detailed guide and avoiding common pitfalls, you can reliably create a delightful dessert that will impress any crowd. Remember, the key to perfection lies in careful mixing, precise baking, and allowing proper cooling time. Enjoy the process and the delicious results!