Pumpkin Cupcakes
Recipe from Better Homes and Gardens
SERVINGS
15
SERVING SIZE
1  cupcake
YIELD
15 cupcakes
PREP TIME
25 mins

Pumpkin Cupcakes

Pumpkin Cupcakes
SERVINGS
15
SERVING SIZE
1  cupcake
YIELD
15 cupcakes
PREP TIME
25 mins
Ingredients
  • 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
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Directions
1. 
Preheat oven to 350 degrees F. Line fifteen 2-1/2-inch muffin cups with paper bake 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, if desired. 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 completely on wire rack. Spread frosting on cupcakes.

nutrition information

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 (g) 20, Cobalamin (Vit. B12) (g) 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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