Pumpkin season is in full swing. Yes, I know I’m a little late, but I finally made it. I made something with pumpkin in it, and it’s really, really good.
I’ve been super busy lately, but I decided that I needed to give y’all something special because I turned 18 last week. And just like becoming an adult is special, these cupcakes are special. What other time of year is it socially acceptable to eat pumpkin cupcakes topped with a huge dollop of cream cheese frosting? Never. Now is the time.
This recipe for pumpkin cupcakes is the best I’ve ever tasted–it’s moist, pumpkin-y and has the perfect amount of spice. There’s nothing as good as a well balanced cupcake, especially if you add tangy frosting to it.
If you ever need an easy dessert for Thanksgiving–or any autumn party for that matter–give this a try and tell me how it turns out. Enjoy!
- 3 ½ cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- ¼ teaspoon ginger
- 1 cup vegetable oil
- 3 cups granulated sugar
- 4 eggs
- ½ cup water
- ¼ cup plain greek yogurt
- 1 15 ounce can pumpkin purée
Preheat the oven to 350º F.
In a large bowl, whisk together the flour, baking soda, salt and spices. Set aside.
In the bowl of a stand mixer or in another large bowl, combine your oil and sugar. Beat with a hand mixer or the paddle attachment for 2 minutes.
Add in the eggs one at a time, letting each incorporate before adding the next. Add in your water, then scrape down the sides of the bowl.
Add in the greek yogurt, then the pumpkin and let them incorporate.
Start adding in the dry ingredients ½ cup at a time until the batter comes together, pausing halfway to scrape down the sides.
Line a cupcake tray and fill each liner ¾ of the way full and bake for 20 minutes.
Let cool completely before frosting or serving.
Eat plain or frost with my favorite cream cheese frosting.