Set your oven to 350°F (175°C) and line a cupcake pan with paper liners. This will make cleanup a breeze and help your cupcakes release easily after baking.

In a medium-sized bowl, whisk together the following:

Flour

Cocoa powder

Baking soda

Baking powder

Cinnamon

Nutmeg

Salt

Whisking them first ensures the dry ingredients are evenly distributed, helping your cupcakes bake evenly.

In another bowl, whisk together:

Pumpkin puree

Eggs

Sugar

Oil (or melted butter for a richer flavor)

Vanilla extract

Mix until everything is smooth and well-combined. The pumpkin will add moisture, and the sugar will balance the flavors beautifully.

Slowly add the dry ingredients to the wet mixture, stirring gently until everything is just combined. Be careful not to overmix—this will keep your cupcakes tender and fluffy.

Use an ice cream scoop or spoon to fill each cupcake liner about two-thirds full with the batter. This ensures they have room to rise without overflowing.

Place the pan in your preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. If the toothpick comes out with batter, give them a few more minutes to bake.

Once the cupcakes are done baking, allow them to rest in the pan for about 5 minutes. Afterward, transfer them to a wire rack to cool completely before you add any frosting or serve them.