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Nutrition Facts

Serving Size 1 (104g)

Recipe makes 12 servings

Calories 321
Calories from Fat 125 (39%)
Amount Per Serving %DV
Total Fat 13.9g 21%
Saturated Fat 6.1g 30%
Monounsaturated Fat 3.9g
Polyunsaturated Fat 3.0g
Trans Fat 0.0g
Cholesterol 61mg 20%
Sodium 338mg 14%
Potassium 109mg 3%
Total Carbohydrate 44.6g 14%
Dietary Fiber 0.6g 2%
Sugars 27.3g
Protein 5.2g 10%

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Pumpkin Cupcakes

Recipe #258848 | 37 min | 15 min prep
Calee

By: Calee
Oct 13, 2007

Pumpkin cupcakes with cream cheese icing

SERVES 12 (change servings and units)

Ingredients

Icing

Directions

  1. 1
    In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side.
  2. 2
    In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.
  3. 3
    Pour over dry ingredients stir until just moistened.
  4. 4
    Spoon into large paper-lined muffins cups or spray with Pam. Filling to top.
  5. 5
    Bake at 375 oven 18-22 minutes or until cake tester inserted in centre comes out clean.
  6. 6
    Let cool on rack.
  7. 7
    Icing:.
  8. 8
    In bowl, beat cream cheese, butter and vanilla, beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles or a butterscotch chip on top.
  9. 9
    Varitation to this is to add a handful of butterscotch baking chips into the mix just before baking.

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Featured Reviews for This Recipe

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From: Jmommy209

On Mar 1, 2010

My son wanted to make pumpkin muffins yesterday, and this was the lucky recipe we chose. These are fantastic. Easy to make, light and moist. I did follow other comments and upped the pumpkin pie spice to 2 tsp. I also frosted them with Coooked Chocolate Fudge Icing #122759, instead of cream cheese icing, which is very decadent and over the top good. Thank you for a wonderful recipe!

1 people found this review helpful
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    From: Chef Babylemke

    On Jan 4, 2010

    Unbelievable! So smooth and soft and light! I agree about the spice... should increase it to 2 tsp, but it's still nice. I used soy milk (instead of buttermilk) because I didn't have any "real" milk... it didn't do anything weird to the cupcakes. They are amazing!

    1 people found this review helpful
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    From: andypandy

    On Sep 2, 2008

    Worked out really well, next time I will put two teaspoons spice into them. Light fluffy cupcake yet like a muffin texture top, perfect for holding. I did put a little dab of icing on them, but I thought they were better without. Kid liked them with frosting and sprinkles. I got 21 cupcakes.

    2 people found this review helpful
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  • From: sweetrosebud

    On Dec 7, 2007

    This recipe was FANTASTIC!! My husband is the pickest when it comes to pumpkin recipes. I have tried several and none ever worked out and almost gave up, but I decided to try this one out and found it to be PERFECT!! Even better on the second DAY... my hubby says. Thanks for the recipe^^!!!!

    2 people found this review helpful
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  • Read all 18 reviews

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