Dulce De Leche Pumpkin Cupcakes

The pumpkin and caramel flavors in these Dulce De Leche Pumpkin Cupcakes are great together, with a hint of warm spices. They're great for fall parties or any time you want a sweet, comforting treat.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup dulce de leche
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 cup milk
• Dulce de leche for drizzling optional
• Whipped cream for topping optional

Instructions:

Preheat the oven to 350F 175C

Line a cupcake tin with paper liners

In a mixing bowl, combine the pumpkin puree, dulce de leche, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract

Mix until well combined

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger

Gradually add the dry ingredients to the wet ingredients, alternating with the milk

Begin and end with the dry ingredients, mixing until just combined

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean

Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once the cupcakes are cool, you can drizzle them with additional dulce de leche and top with whipped cream if desired

Serve and enjoy your delicious Dulce De Leche Pumpkin Cupcakes!