Mini Pumpkin Cupcakes Recipe #373157
These delicious little morsels were featured as part of an "Open House Buffet for 12" that was in a December 1985 issue of Bon Appetit. Serve with fresh fruit and berries. Leftovers are great for breakfast the next day!
35 min | 25 min prep
48 mini cupcakes
- 1 cup canned solid-pack pumpkin
- 1/4 cup unsalted butter, melted (1/2 stick)
- 1/3 cup orange juice
- 2 eggs, room temperature
- 1 2/3 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon cinnamon
- powdered sugar
- Preheat oven to 375 degrees.
- Line 48 miniature muffin cups with paper liners.
- Using electric mixer, beat pumpkin,butter,juice and eggs until smooth.
- Add remaining ingredients except powdered sugar and beat until smooth, stopping to scrape down sides of bowl.
- Spoon 1 tablespoon batter into each paper liner.
- Bake until tester inserted in center of cupcake comes out clean, about 10 minutes.
- Cool completely in pans.
- Sprinkle with powdered sugar and serve.
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5 stars