Recipe from Better Homes and Gardens
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 eggs, slightly beaten
1 cup canned pumpkin
1/2 cup cooking oil
1/2 cup chopped pecans (optional)
1 can Cream Cheese Frosting
Preheat oven to 350 degrees F. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside.
In another medium bowl, combine eggs, pumpkin, and oil. Add all at once to flour mixture; stir just until moistened. Fold in pecans, if desired. Spoon batter into prepared muffin cups, filling each about two-thirds full.
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 completely on wire rack. Spread frosting on cupcakes.
Per Serving: cal. (kcal) 321, Fat, total (g) 15, chol. (mg) 47, sat. fat (g) 5, carb. (g) 47, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 39, pro. (g) 2, vit. A (IU) 2721, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 147, Potassium (mg) 66, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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