Pumpkin Cupcakes

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  • Level: Easy
  • Total: 55 min (includes cooling time)
  • Active: 15 min
  • Yield: 12 cupcakes
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2 1/2 cups unbleached all-purpose flour

1 3/4 cups sugar

1 tablespoon pumpkin pie spice 

1 1/2 teaspoons kosher salt

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 large eggs

1 cup buttermilk

1 cup pumpkin puree

1/2 cup vegetable or canola oil

1 tablespoon vanilla extract


  1. Preheat the oven to 350 degrees F. Line a 12-cup cupcake tin with cupcake liners and set aside.
  2. Whisk together the flour, sugar, pumpkin pie spice, salt, baking powder and baking soda in a large bowl. Whisk together the eggs, buttermilk, pumpkin, oil, vanilla and 3/4 cup water in a medium bowl. Add the wet ingredients to the dry ingredients and stir to combine.
  3. Pour the batter evenly into the cupcake tin and bake until a toothpick inserted in the center of a cupcake comes out clean, 28 to 32 minutes. Let cool in the pans for 10 minutes, then turn onto a wire rack to cool completely.
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