- ¾ cup all-purpose flour
- 1 + ¼ teaspoon pumpkin pie spice blend
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- 1 large egg
- 2 tablespoons vegetable oil
- 2 tablespoons orange juice pulp-free
- sprinkles (optional garnish)
Perfect for fall parties! To make standard-sized cupcakes, just use a traditional muffin tin and adjust the time for baking.
Preheat oven to 350 degrees. Line a 24-cup mini muffin tin with paper liners.
Mix flour, pumpkin spice, baking soda, and salt in a medium-sized bowl. Mix and set aside.
Combine pumpkin puree, sugar, egg, oil, and juice in a large bowl. Whisk until just blended.
Add flour to the pumpkin mixture and stir with a fork or whisk until moistened.
Use a tablespoon to fill prepared muffin cups about ¾ full.
Bake in preheated oven for 15 to 20 minutes, checking for doneness with a toothpick inserted into the center of the cupcake.
Remove cupcakes from muffin tin and allow to cool completely on a wire baking rack before decorating.
Best with homemade or store-bought cream cheese frosting!