Description
Deliciously moist pumpkin cupcakes made with wholesome ingredients like pumpkin puree, spelt flour, and warm spices, topped optionally with a creamy frosting. These cupcakes are perfect for fall and can be customized by substituting oil with extra pumpkin for a lighter version. Baked to perfection, they offer a tender crumb and flavorful aroma, ideal as a cozy treat or dessert.
Ingredients
Scale
Wet Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup milk of choice
- 2 1/2 tsp pure vanilla extract
- 2 1/2 tsp white or cider vinegar
- 3 tbsp oil or additional pumpkin puree (substitution)
Dry Ingredients
- 1 cup spelt flour (can substitute white or gluten-free Bob’s flour)
- 1/2 cup sugar (unrefined preferred)
- 2 tsp cinnamon
- 1/2 tsp pumpkin pie spice (or additional cinnamon)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt (just over level)
Instructions
- Prepare the oven and cupcake pan: Preheat the oven to 350°F (177°C) and line a cupcake pan with liners to prevent sticking and ease cleanup.
- Mix wet ingredients: In a large bowl, whisk together pumpkin puree, milk, vanilla extract, vinegar, and oil (or additional pumpkin puree if substituting). Let this mixture sit for at least 10 minutes to allow the vinegar to react and improve the texture.
- Sift and prepare dry ingredients: While waiting, sift together the spelt flour, sugar, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt in a separate bowl to ensure even distribution of leavening agents and spices.
- Combine wet and dry mixtures: Pour the dry ingredients into the wet ingredients bowl and stir gently just until everything is evenly mixed, taking care not to overmix to keep the cupcakes tender.
- Fill cupcake liners: Spoon the batter into the cupcake liners filling each about two-thirds full to prevent overflowing as they bake and rise.
- Bake: Place the cupcake pan on the center rack of the preheated oven and bake for 18 to 19 minutes until a toothpick inserted into the center comes out clean.
- Cool: Remove cupcakes from the oven and allow them to cool completely in the pan before removing the liners. These cupcakes taste even better the next day as the flavors meld, and the liners peel off easily.
- Frost as desired: Optionally, frost with cream cheese frosting, coconut butter, or your preferred frosting once cooled.
Notes
- Substitute oil with additional pumpkin puree for a lighter, oil-free version, though texture and taste may slightly vary.
- Frosting is optional but recommended for added richness and flavor; cream cheese frosting pairs particularly well with the pumpkin spice.
- Do not overfill cupcake liners to prevent the cupcakes from bursting and then sinking.
- Allow cupcakes to cool completely before frosting to prevent melting or sliding.
- These cupcakes improve in flavor and texture when stored overnight.
