Recipe from Better Homes and Gardens
Serving size: 1 cupcake
Yield: 15 cupcakes
Prep Time: 25 mins
see savings1 cupall-purpose flour
see savings1 cupsugar
see savings1 teaspoonbaking powder
see savings1/4 teaspoonbaking soda
see savings1/4 teaspoonsalt
see savings1/4 teaspoonground cinnamon
see savings2eggs, slightly beaten
see savings1 cupcanned pumpkin
see savings1/2 cupcooking oil
see savings1/2 cupchopped pecans (optional)
see savings1 canCream 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