1 cup pumpkin puree
1 ½ cups all-purpose flour (or gluten-free flour blend)
1 cup sugar (or brown sugar, coconut sugar)
1 tsp baking powder (or self-rising flour)
1 tsp baking soda
2 tsp ground cinnamon (or apple pie spice)
½ tsp nutmeg (or allspice)
½ tsp salt
2 large eggs (or flax eggs for vegan version)
½ cup vegetable oil (or applesauce for lower fat)
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk eggs, pumpkin puree, and oil until well combined.
Pour the wet ingredients into the dry mixture and stir gently until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
Divide the batter evenly among the lined muffin cups, filling each about ¾ full.
Bake for 18-20 minutes or until a toothpick comes out clean. Remove and cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Once cooled, feel free to top with your favorite cream cheese frosting, or leave them plain.
