Ingredients and Weight:
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (2.5g) baking soda
- 1/2 teaspoon (2.5g) ground cinnamon
- 1/4 teaspoon (1.25g) ground nutmeg
- 1/4 cup (56g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) canned pumpkin puree
- 1 large egg
- 1/2 teaspoon (2.5ml) vanilla extract
- 1/2 cup (120ml) milk
- 1/4 cup (60g) chopped pecans, optional
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Difficulty Level: 2 (Easy to Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in pumpkin puree until combined.
- Add egg and vanilla extract and beat until just combined.
- Alternately add flour mixture and milk to pumpkin mixture, mixing until just combined. Fold in pecans, if desired.
- Fill muffin liners 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information (per cupcake):
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 3g
Dish Characteristics:
- Moist and tender cupcakes
- Warm and inviting pumpkin flavor
- Spiced with cinnamon and nutmeg
- Topped with crunchy pecans (optional)
User Comments:
- "These cupcakes are the perfect fall treat!"
- "The pumpkin flavor is so rich and flavorful."
- "The spices give the cupcakes a nice warm and cozy taste."
- "The crunchy pecans add a nice textural contrast."
- "Overall, these cupcakes are a delicious and satisfying dessert."
Special Precautions and Tips:
- Do not overmix the batter, as this can result in tough cupcakes.
- If you don't have muffin liners, you can grease and flour the muffin tin instead.
- Let the cupcakes cool completely before frosting, if desired.
