Description
Moist, spiced pumpkin cupcakes topped with a bright and tart cranberry orange glaze. A perfect balance of earthy pumpkin and zesty citrus.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 3/4 cup brown sugar, packed
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup fresh cranberries
- 1/4 cup orange juice
- 1 cup powdered sugar
- 1 tbsp orange zest
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
- In a separate large bowl, beat eggs, brown sugar, pumpkin puree, oil, and vanilla extract until smooth.
- Stir the dry ingredients into the wet ingredients until just combined; do not overmix.
- Fill each cupcake liner about 3/4 full and bake for 18-22 minutes, or until a toothpick comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Simmer cranberries and orange juice in a saucepan over medium heat for 5-8 minutes until berries burst.
- Strain the mixture (optional) and whisk in powdered sugar and orange zest until smooth.
- Spoon the glaze over the cooled cupcakes and let set for 15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American