No Frost Pumpkin Cupcakes
Perfectly spiced and irresistibly moist, these No Frost Pumpkin Cupcakes are a delightful twist on traditional frosted treats. Bursting with the warm flavors of cinnamon, nutmeg, and ginger, these cupcakes rely on the natural sweetness of pumpkin puree and a blend of granulated and brown sugar for their decadent taste. With a quick 15-minute prep time and a simple one-bowl batter, these cupcakes are easy to whip up for any occasion. Ideal for those who prefer their desserts light and fuss-free, these cupcakes are delicious straight out of the oven and don't require frosting to shine. Serve them as a cozy snack with a cup of coffee or tea, and enjoy the comforting flavors of fall in every bite! Keywords: no frost pumpkin cupcakes, easy pumpkin dessert, spiced cupcakes, moist pumpkin cupcakes, fall treats.
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Ingredients
- 1.75 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 0.5 cup granulated sugar
- 0.33 cup brown sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.
Step 3
In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, and brown sugar. Whisk until smooth.
Step 4
Add in the eggs and vanilla extract. Whisk again until fully incorporated.
Step 5
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined; be careful not to overmix.
Step 6
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 8
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Enjoy these no-frost pumpkin cupcakes as they are or pair them with a warm cup of tea or coffee!
Nutrition Facts
| Serving size | 590.5 grams (590.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2396 |
| Total Fat 117.10g | 150% |
| Saturated Fat 18.30g | 92% |
| Polyunsaturated Fat 67.20g | |
| Cholesterol 372mg | 124% |
| Sodium 2641mg | 115% |
| Total Carbohydrate 315.80g | 115% |
| Dietary Fiber 7.40g | 26% |
| Total Sugars 147.50g | |
| Protein 33.90g | 68% |
| Vitamin D 80IU | 400% |
| Calcium 154mg | 12% |
| Iron 12mg | 69% |
| Potassium 452mg | 10% |
Source of Calories