Thanksgiving Pumpkin Cupcakes are like a warm hug from your grandma, with spices that dance on your palate and a creamy frosting that feels like pure joy. try sweet potato hash Each bite promises the essence of autumn, filling the air with the sweet aroma of cinnamon and nutmeg as they bake.

Imagine gathering around the table, laughter echoing, and your loved ones reaching for these delightful treats. The anticipation builds as you watch them savor each mouthful, their eyes lighting up with every delicious bite. enjoy cozy butternut squash These cupcakes are perfect for Thanksgiving gatherings or cozy fall afternoons.

Every time I bake these pumpkin cupcakes, my family turns into cupcake ninjas, swooping in and devouring them before they cool down.

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Make sure it’s 100% pure pumpkin for the best flavor; skip the spiced blends.

• All-Purpose Flour: Use unbleached flour for a tender crumb; it makes all the difference in texture.

• Granulated Sugar: This sweetener is essential; it balances the spices and enhances the pumpkin’s natural sweetness.

• Baking Soda: Ensure it’s fresh so your cupcakes rise beautifully and don’t turn into sad little pancakes.

• Cinnamon: Freshly ground cinnamon adds warmth and depth; trust me, you’ll want to smell it!

• Nutmeg: A pinch of nutmeg elevates the flavor profile; just don’t go overboard unless you’re feeling adventurous.

• Eggs: These act as binding agents; using room temperature eggs helps create a fluffier texture.

• Vegetable Oil: This keeps the cupcakes moist; butter can be used too but may alter texture slightly.

• Vanilla Extract: Always opt for pure vanilla extract for that rich flavor note; imitation just won’t cut it.

• Cream Cheese Frosting: A must-have topping! It balances sweetness perfectly with its tangy flavor; store-bought works too if you’re short on time.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven: First things first, preheat your oven to 350°F (175°C). This step is crucial because no one likes undercooked cupcakes!

Mix dry ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt until well combined. Your kitchen should start smelling amazing right about now!

Combine wet ingredients: In another bowl, blend canned pumpkin puree with sugar, eggs, vegetable oil, and vanilla extract until smooth and creamy. light and creamy mashed potatoes You’ll want this mixture to be silky!

Combine mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle here—overmixing can lead to dense cupcakes instead of fluffy delights.

Fill cupcake liners: Line a muffin tin with paper liners and fill each about two-thirds full with batter. You can use an ice cream scoop for even portions—it’s practically foolproof!

Bake: Place in preheated oven for 18-20 minutes or until a toothpick inserted comes out clean. Your kitchen will smell like an autumn festival during this time!

Cool and frost: Allow cupcakes to cool completely before frosting with cream cheese frosting. The contrast between warm pumpkin spice and cool cream cheese is heavenly!

And there you have it! Thanksgiving Pumpkin Cupcakes that are sure to impress family and friends alike! Enjoy every last crumb while basking in compliments—they’re definitely worth sharing! For more inspiration, check out this lemon cheesecake squares recipe.

Perfecting the Cooking Process

Start by preheating your oven to 350°F and preparing your cupcake pans. Mix your dry ingredients first, then blend in the wet ones for a smooth batter. This order ensures even flavor distribution and prevents clumping.

Add Your Touch

Feel free to swap out regular flour for gluten-free options or add chocolate chips for extra decadence. You can also experiment with spices like nutmeg or cardamom to give your cupcakes a unique twist.

Storing & Reheating

Store leftover cupcakes in an airtight container at room temperature for up to three days. If you want to save them longer, freeze them for up to two months and thaw before serving.

There’s something magical about sharing these pumpkin cupcakes during Thanksgiving dinner; my cousin once said they tasted like autumn in every bite, which made my heart swell with joy!

FAQ

Can I make Thanksgiving Pumpkin Cupcakes ahead of time?

Yes, you can bake them one day prior and store them covered at room temperature.

What’s the best way to frost pumpkin cupcakes?

Cream cheese frosting pairs perfectly with pumpkin flavors; add cinnamon for extra zing! pair with turkey melt sliders.

How do I know when my cupcakes are done baking?

Insert a toothpick into the center; it should come out clean when fully baked.

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Thanksgiving Pumpkin Cupcakes

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• Author: Hellen
• Total Time: 35 minutes
• Yield: Makes approximately 12 cupcakes 1x

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Description

Thanksgiving Pumpkin Cupcakes are the perfect autumn treat, combining the warm spices of cinnamon and nutmeg with a creamy cream cheese frosting. Each bite offers a delightful taste of fall, making them a hit at holiday gatherings or cozy afternoons at home. These cupcakes are easy to make, visually appealing, and sure to bring smiles to your loved ones’ faces. Indulge in the festive flavors of Thanksgiving with these deliciously spiced treats.

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Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 large eggs (room temperature)
• ½ cup vegetable oil
• 2 tsp pure vanilla extract
• Cream cheese frosting (for topping)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt until well combined.
3. In another bowl, mix pumpkin puree, sugar, eggs, vegetable oil, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
5. Fill each cupcake liner about two-thirds full with batter.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Let cool completely before frosting with cream cheese frosting.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (60g)
• Calories: 210
• Sugar: 14g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg