Ingredients

• All-purpose flour - 1 and ½ cups
• Granulated sugar - 1 cup
• Brown sugar - ½ cup
• Baking powder - 1 teaspoon
• Baking soda - ½ teaspoon
• Salt - ½ teaspoon
• Ground cinnamon - 1 teaspoon
• Ground nutmeg - ½ teaspoon
• Ground ginger - ½ teaspoon
• Pumpkin puree - 1 cup
• Vegetable oil - ½ cup
• Large eggs - 2
• Vanilla extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a cupcake pan with liners.

2. 2.

   In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. 3.

   In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.

4. 4.

   Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

5. 5.

   Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

6. 6.

   Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

7. 7.

   Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Nutritional Facts