Pumpkin spice cupcakes for a delicious autumn treat

Ingredients for Pumpkin spice cupcakes

• 510 g cake mix (French vanilla or yellow)

• 240 g canned pumpkin

• 5 ml pumpkin pie spice

• 180 ml buttermilk

• 80 ml vegetable oil

• 4 large eggs

How to make Pumpkin spice cupcakes

1. Preheat the oven to 180°C (fan 160°C). Line 24 muffin cups with paper liners.

2. Follow the instructions on the box, combining all the ingredients in a large bowl. Substitute buttermilk for the specified water, add the required amount of vegetable oil, and include the eggs.

3. Beat the mixture with an electric mixer on a low speed until just moistened, about 30 seconds. Increase the speed to high and continue beating until the mixture is thick, approximately 2 minutes longer.

4. Spoon half of the batter into a ziplock bag and snip off a 0.5 cm corner. Fill the paper liners two-thirds full with the batter.

5. Repeat this process with the remaining batter.

6. Bake in the preheated oven until golden and a toothpick inserted into the centre comes out clean, 15–20 minutes.

7. Remove the cupcakes from the baking pans and place them on a wire rack to cool completely.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.