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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%
detailed view... how is this calculated?

Pumpkin Cupcakes

Recipe #258848 | 37 min | 15 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Calee
Oct 13, 2007

Pumpkin cupcakes with cream cheese icing

SERVES 12 (change servings and units)

Ingredients

2 cups flour
1 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 eggs
1 cup pumpkin puree
1/2 cup buttermilk
1/4 cup vegetable oil

Icing

250 g cream cheese, softened
1 tablespoon butter
1 teaspoon vanilla
1 cup icing sugar
orange sprinkles (optional)

Directions

1
In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side.
2
In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.
3
Pour over dry ingredients stir until just moistened.
4
Spoon into large paper-lined muffins cups or spray with Pam. Filling to top.
5
Bake at 375 oven 18-22 minutes or until cake tester inserted in centre comes out clean.
6
Let cool on rack.
7
Icing:.
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
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

From: Rachie P

On Oct 30, 2009

These are really moist and surprisingly fluffy IF you sift the flour and don't over-stir. I used the white chocolate cream cheese icing White Chocolate and Cream Cheese Icing and then drizzled them with some caramel syrup - DIVINE! And they looked great too, like something from a fancy bakery!

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From: Mitra <3

On Oct 19, 2009

Absolutely AMAZING! I bought a can of pumpkin when it finally came in stock, and have been waiting for a worthy recipe to use it on. I opted to make pumpkin muffins, so I didn't use the frosting; otherwise, I followed the recipe to the tee. These guys are so moist! I was able to make 12 muffins and 3 mini muffins. I added toasted walnuts to some of the batch, which was a great idea. I plan on making these again this week with the walnuts. Also, I watched mine and ceased baking at 15 minutes, so be sure to keep an eye on yours!

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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.

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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^^!!!!

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