1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)
Heat the oven to 350°F and arrange a rack in the
middle. Line 2 (12-well) muffin pans with paper
liners. Alternatively, coat the wells with
vegetable oil; set aside.
Place the flour, baking powder, cinnamon, cloves,
allspice, nutmeg, baking soda, and salt in a large
bowl and whisk to aerate and break up any lumps;
Place the sugar and measured oil in the bowl of a
stand mixer fitted with the paddle attachment.
Beat on medium speed until the sugar is
incorporated, about 1 minute. Stop the mixer and
scrape down the sides of the bowl and the paddle
with a rubber spatula.
Return the mixer to medium speed and add the eggs
1 at a time, beating well after each addition,
about 1 1/2 minutes total mixing time. Reduce the
speed to medium low, add the pumpkin, and beat
until just combined, about 30 seconds. Stop the
mixer and scrape down the sides of the bowl and
the paddle with a rubber spatula.
Turn the mixer to low speed, slowly add the flour
mixture, and beat until almost completely
incorporated, about 1 minute. Remove the bowl from
the mixer and fold in any unincorporated flour at
the edges with a rubber spatula, making sure to
scrape to the bottom of the bowl.
Fill the muffin wells three-quarters of the way
(about a heaping 1/4 cup per well). Place the
muffin pans side by side in the oven and bake for
12 minutes. Rotate the pans front to back and side
to side and bake until a toothpick inserted into
the center of the cupcakes comes out clean, about
10 minutes more.
Place the pans on wire racks and let them cool for 5
minutes. Remove the cupcakes from the pans and cool
completely on the racks. Frost with Pumpkin–Cream
Cheese Frosting, if using.
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