Pumpkin Lavender Cupcakes

Pumpkin Lavender Cupcakes


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These fluffy cupcakes have hints of nutmeg, cinnamon, lavender, ginger and pumpkin. Serve them on their own or will a glass of chilled milk.

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Time needed

20 min preparation + 15 min cooking

Serving Size / Yield

18 servings


  • 2 C. flour
  • 2 C. sugar
  • ¾ C. butter
  • ¼ C. vegetable oil
  • 4 cage-free eggs
  • 12 oz. canned pumpkin puree
  • 3 tbs. dried lavender
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground allspice
  • ¼ tsp. vanilla extract

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Melt butter in a double boiler over low heat. Stir in lavender and allow mixture to steep for 20 minutes. Pour through a sieve and discard lavender. Set butter aside to cool.

Preheat oven to 350 degrees F and line a muffin pan with papers.

In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Stir until ingredients are well blended. Set mixture aside. In a separate bowl, combine butter, pumpkin vegetable oil and vanilla extract. Beat ingredients well. Beat in eggs, one at a time.

Gradually pour flour mixture into butter mixture. Mix ingredients well. Using an ice cream scoop, scoop mixture into prepared muffin pan. Bake for 15 minutes or until set. Allow cupcakes to cool before serving.

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