These Cinnamon Swirl Pumpkin Cupcakes are the perfect blend of pumpkin and warm spices, with a delightful cinnamon swirl that adds extra flavor and visual appeal. They are moist, tender, and simply irresistible. Perfect for autumn or any time you crave a taste of perfection!

Ingredients: 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 cup canned pumpkin puree. 1/2 cup buttermilk. 1 tsp vanilla extract. For Cinnamon Swirl:. 1/4 cup granulated sugar. 1 1/2 tsp ground cinnamon.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside. In another bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. Beat in the eggs, one at a time, and then stir in the pumpkin puree. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla extract, beginning and ending with the dry ingredients. Mix until just combined. In a small bowl, mix together the 1/4 cup of granulated sugar and 1 1/2 tsp of ground cinnamon for the cinnamon swirl. Fill each cupcake liner about 2/3 full with the pumpkin batter. Sprinkle a small amount of the cinnamon swirl mixture over the pumpkin batter in each liner. Use a toothpick or a skewer to swirl the cinnamon mixture into the pumpkin batter for a marbled effect. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost them with your favorite cream cheese frosting or dust with powdered sugar. Enjoy!

Prep Time: 20 minutes

Cook Time: 18 minutes