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Delicious fall cupcakes decorated with autumn-themed frosting and sprinkles.

Impossible Perfect Fall Cupcakes

Delightful autumn-inspired cupcakes infused with pumpkin, cinnamon, and nutmeg, perfect for any fall gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Wet Ingredients
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree Canned or fresh, cooked and pureed
  • 2 large eggs Room temperature
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1/2 cup chocolate chips Optional, can be replaced with nuts or dried fruit

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another large bowl, mix the sugar, brown sugar, and vegetable oil until well combined.
  4. Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture, stirring until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in chocolate chips if using.
  7. Fill each cupcake liner about 2/3 full with batter.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool before serving.

Notes

Serve with cream cheese frosting or powdered sugar for an extra touch. Cupcakes can be stored in an airtight container at room temperature for up to three days.
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