Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 1 cup pumpkin purée (not pumpkin pie filling)
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- ½ cup milk or non‑dairy milk
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix pumpkin purée, granulated sugar, brown sugar, eggs, oil, vanilla, and milk until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Swirl in cream cheese or peanut butter before baking for a marbled effect.
- Top with cinnamon cream cheese or chocolate buttercream frosting.
- Add ½ cup mini chocolate chips to the batter for extra chocolatey goodness.
- Use whole wheat pastry flour for a slightly healthier twist.
- Freeze unfrosted cupcakes for up to 2 months; thaw before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 26g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg