Description
Delicious pumpkin cupcakes topped with sweet orange curd.
Ingredients
Scale
- 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
- 1/2 teaspoon ground ginger
- 1 cup pumpkin puree
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup orange curd (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, mix together the wet ingredients: pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry mixture to the wet mixture, stirring just until combined. Avoid overmixing.
- Using a scoop or spoon, fill each cupcake liner about 2/3 full with the batter.
- Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, generously dollop orange curd on each cupcake.
Notes
- These cupcakes are perfect for fall gatherings or any time you’re craving pumpkin flavor!
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg