Pumpkin-Chip Cupcakes
Skip the frosting and sprinkles and serve these mini cakes for breakfast or brunch.
Prep Time:
25 mins
Total Time:
45 mins
Servings:
Makes 15 servings.
Ingredients
-
1 cup all-purpose flour
-
1 cup sugar
-
1 tsp. baking powder
-
1/4 tsp. baking soda
-
1/4 tsp. salt
-
1/4 tsp. ground cinnamon
-
2 eggs, slightly beaten
-
1 cup canned pumpkin
-
1/2 cup cooking oil
-
1/2 cup pecans, chopped
-
1/3 cup miniature semisweet chocolate pieces
-
Canned vanilla and/or chocolate frosting
-
Food coloring
-
Multicolor sprinkles
Directions
1.
Preheat oven to 350 degees F. Line fifteen 2-1/2-inch muffin cups with paper bake cups or grease muffin cups; set aside.
2.
Combine flour, sugar, baking powder, baking soda, salt and cinnamon in medium bowl.
3.
In another medium bowl, combine eggs, pumpkin, and oil. Add all at once to flour mixture; stir just until moistened. Fold in pecans and chocolate pieces. Spoon batter into prepared muffin cups, filling each about two-thirds full.
4.
Bake for 20 to 25 minutes or until toothpick inserted near centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups. Cool on wire rack. Tint frosting as desired; spread over cupcakes. Top with multicolor sprinkles. Makes 15 servings.
Nutrition information
Calories 400, Total Fat 20 g, Saturated Fat 4 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 4 g, Cholesterol 28 mg, Sodium 180 mg, Carbohydrate 54 g, Total Sugar 44 g, Fiber 1 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Harvest Pumpkin Cupcakes
We hope you enjoy this delicious recipe from Argo, a provider of trusted products and a producer of trusted results.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
