Pumpkin Cupcakes in Your Pressure Cooker
These perfectly spiced pumpkin cupcakes are made quickly and stay incredibly moist using a pressure cooker. Topped with luscious cream cheese frosting, they’re an easy, cozy dessert you’ll want to make all season long.
Equipment
- 1 Mixer
Ingredients
Main Ingredients
- 2 cups All-purpose flour (240g)
- ½ cup Granulated sugar (100g)
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- ¾ teaspoon Salt
- 2 teaspoons Pumpkin pie spice
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1 can Pureed pumpkin (425g / 15-ounce)
- 1 cup Vegetable oil (240mL)
- 1 cup Light brown sugar packed (220g)
- 4 Large eggs
- 1 tablespoon Vanilla extract
- ⅔ cup Unsalted butter softened (151g)
- 8 ounces Cream cheese room temperature (225g)
- 1 teaspoon Vanilla extract for frosting
- ⅛ teaspoon Salt for frosting
- 4 cups Powdered sugar sifted (480g) for frosting
Instructions
Instructions
- Preheat oven to 350°F. Line muffin tin with cupcake liners.
- Whisk together flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, ginger, and cinnamon.
- Add pumpkin puree, oil, brown sugar, eggs, and vanilla to dry mix and stir until combined.
- Fill each liner ⅔ full with batter. Place cupcake tray on trivet inside pressure cooker with water underneath.
- Seal and cook on high pressure for 15 minutes. Perform a 5-minute slow release, then quick release.
- Let cool 5 minutes in tin, then transfer to wire rack. Frost with cream cheese frosting once completely cool.
Notes
Store in airtight container at room temp for 2 days or refrigerate up to 1 week. Freeze frosted or unfrosted if needed.