Fall Cupcakes Recipe

I recently tried making these pumpkin spice cupcakes with pumpkin puree, buttermilk, and a medley of spices and honestly, even though I kinda messed up the mixing process a bit, they totally brought out the best cozy, fall vibes I’ve ever tasted.

I love making fall cupcakes with canned pumpkin puree, pumpkin pie spice, a mix of all-purpose flour, baking soda and buttermilk. I think its a great recipe that brings warm flavor and nutritional value from eggs, sugars and vegetable oil.

It a simple yet hearty treat.

Ingredients

• All-purpose flour supplies needed carbs and structure for soft, fluffy cupcakes.
• Pumpkin puree is high in fiber and vitamins, adding moistness and fall flavor.
• Pumpkin pie spice gives warm, fragrant notes and an autumn twist to cupcakes.
• Vegetable oil ensures moist texture and adds fat making cupcakes tender.
• Eggs contribute protein and bind ingredients perfectly for a sturdy cupcake crumb.
• Granulated and brown sugar make cupcakes sweet with caramel hints and moisture.
• Buttermilk adds tangy flavor and tenderness, keeping cupcakes light and soft.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1/3 cup buttermilk

How to Make this

1. Preheat your oven to 350°F and line your cupcake pan with paper liners.

2. In a large bowl, sift together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 2 tsp pumpkin pie spice.

3. In another bowl, beat 1 cup canned pumpkin puree with 1/2 cup vegetable oil until smooth.

4. Mix in 2 large eggs, 1/2 cup granulated sugar, 1/2 cup brown sugar, and 1 tsp vanilla extract until well combined.

5. Slowly add the dry ingredients into the pumpkin mixture, alternating with 1/3 cup buttermilk as you stir gently.

6. Avoid overmixing the batter so your cupcakes stay light and fluffy.

7. Spoon the batter into your cupcake liners, filling them about 2/3 full.

8. Place the cupcakes in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

9. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

10. Enjoy your fall cupcakes as a perfect seasonal treat!

Equipment Needed

1. Preheated oven (350°F)
2. Cupcake pan with paper liners
3. At least two mixing bowls (one large and one for the wet ingredients)
4. Sifter or fine-mesh sieve for dry ingredients
5. Whisk or electric mixer for beating the pumpkin puree and oils
6. Measuring cups and spoons for accurate ingredient portions
7. Spoon for spooning the batter into the liners
8. Toothpick for testing the cupcakes’ doneness
9. Wire rack for cooling the cupcakes after baking

FAQ

• Q: Can I substitute buttermilk with something else?
  A: Yeah, you can mix 1/3 cup of regular milk with 1 teaspoon of vinegar or lemon juice and let it sit for about 5 minutes.
• Q: What if I dont have pumpkin pie spice?
  A: No worries, you can make your own using a mix of cinnamon, nutmeg and cloves.
• Q: Can I make these cupcakes gluten free?
  A: Sure, just swap the all-purpose flour with a gluten-free blend in the same amount.
• Q: How long will these cupcakes keep?
  A: They stay pretty good at room temperature in an airtight container for about 3 days or you can store them in the fridge for longer freshness.
• Q: Can I freeze these cupcakes?
  A: Yeah, you can! Just let them cool completely, wrap them well in plastic, and toss them in the freezer.

Fall Cupcakes Recipe Substitutions and Variations

• If you can’t find pumpkin pie spice, mix together about 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger. It’s not exactly the same, but it’ll still bring that fall flavor.
• If you’re out of buttermilk, drop 1 tsp lemon juice or vinegar into 1/3 cup milk and let it sit for about 5 minutes before using.
• If you don’t have vegetable oil, you can use an equal amount of canola oil or even melted coconut oil for a slight twist.
• Instead of canned pumpkin puree, you could try using mashed sweet potato. It’ll give a similar texture and a hint of sweetness to your cupcakes.

Pro Tips

1. Make sure to sift your dry ingredients really well and don’t overmix when combining them with the wet ones. Overmixing could make your cupcakes dense, so mix just until you don’t see flour anymore.
2. Try to bring your eggs and buttermilk to room temperature before starting the recipe. This helps in getting an even mix and can make your cupcakes fluffier.
3. If you’re looking to amp up the flavor, consider adding a pinch of extra cinnamon or nutmeg. A little extra spice can really bring out the fall flavors in these cupcakes.
4. Let your cupcakes cool in the pan for a few minutes before moving them to a wire rack. This makes them less likely to break apart when you take them out of the pan, keepin them nice and intact for serving.