Pumpkin Cinnamon Roll Cupcakes: Fall's Coziest Treat
A cozy blend of pumpkin and spices, perfect for autumn gatherings.
Ingredients
- 1 cup pumpkin puree
- 1/3 cup granulated sugar
- 1/3 cup brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- 1. Preheat the oven to 350°F. Grease a muffin tin or line it with paper liners.
- 2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- 3. In another bowl, mix together flour, baking powder, cinnamon, nutmeg, and salt.
- 4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- 5. Divide the batter evenly among the muffin cups.
- 6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- 7. Let cool slightly before serving.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
These cupcakes can be stored in an airtight container at room temperature for up to 2 days.