Ingredients and Weight: - 1 cup (120g) granulated sugar - 1 cup (120g) all-purpose flour - 1 teaspoon (5g) baking powder - 1/2 teaspoon (2g) baking soda - 1/2 teaspoon (2g) salt - 1/2 cup (120ml) unsalted butter, softened - 1 large egg - 1/2 cup (120ml) milk - 1 cup (220g) canned pumpkin puree - 1/2 teaspoon (2g) vanilla extract - 1/2 teaspoon (2g) pumpkin pie spice
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners. 2. In a medium bowl, whisk together the sugar, flour, baking powder, baking soda, and salt. 3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. 4. Add the pumpkin puree, milk, and vanilla extract to the butter mixture and beat until just combined. 5. Gradually add the dry ingredients to the wet ingredients, beating until just combined. Do not overmix. 6. Fill the prepared muffin cups about 2/3 full. 7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 8. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
Per cupcake: - Calories: 150 - Fat: 5g - Saturated Fat: 2g - Cholesterol: 20mg - Sodium: 100mg - Carbohydrates: 25g - Fiber: 1g - Sugar: 15g - Protein: 3g
Dish Characteristics:
User Comments: - "These cupcakes are delicious! They're so moist and flavorful." - "I love the pumpkin pie spice in these cupcakes. It gives them a great fall flavor." - "These cupcakes are perfect for a Halloween party or Thanksgiving dinner."
Special Precautions and Tips: - Do not overmix the batter, as this will result in dense cupcakes. - If you don't have pumpkin pie spice, you can substitute 1/2 teaspoon each of cinnamon, nutmeg, and ginger. - For a vegan version of these cupcakes, use plant-based butter and milk.