Ingredients
Scale
- 1 ½ cups pumpkin puree
- 1 cup brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup heavy cream or coconut milk
- Optional: whipped cream and cinnamon for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a large bowl, whisk together pumpkin puree, brown sugar, and eggs until smooth. Add heavy cream or coconut milk and mix well.
- In a separate bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gradually add dry mixture to wet ingredients, stirring until just combined.
- Distribute batter evenly among cupcake liners, filling each about ⅔ full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool completely before decorating.
Notes
- For gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Add chopped pecans or chocolate chips for extra texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
- Warm slightly before serving if stored in the freezer.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg