Autumn Pumpkin Cupcakes Recipe

Name: Autumn Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 1 can (15 ounces) solid-pack pumpkin; 4 large eggs; 3/4 cup canola oil; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons pumpkin pie spice; 1 teaspoon salt; 1 teaspoon baking powder; 1/2 cup packed brown sugar; 6 tablespoons heavy whipping cream; 1/4 cup butter, cubed; 1/8 teaspoon salt; 1/2 teaspoon vanilla extract; 1 package (8 ounces) cream cheese, softened; 1 cup butter, softened; 1 teaspoon vanilla extract; 3 cups confectioners' sugar

Servings: persons

2 cups sugar
1 can (15 ounces) solid-pack pumpkin
4 large eggs
3/4 cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
1/2 cup packed brown sugar
6 tablespoons heavy whipping cream
1/4 cup butter, cubed
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 package (8 ounces) cream cheese, softened
1 cup butter, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar

1
Preheat oven to 350u00b0. Line 24 muffin cups with paper liners. In a large bowl, beat sugar, pumpkin, eggs, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, pie spice, salt and baking powder; gradually beat into pumpkin mixture.
2
Fill prepared cups two-thirds full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
3
For sauce, in a small heavy saucepan, combine brown sugar, cream, butter and salt; bring to boil. Reduce heat; cook and stir 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to room temperature.
4
Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; drizzle with sauce.

2599

kcal

Calories

138

Fat

328

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups sugar, 1 can (15 ounces) solid-pack pumpkin, 4 large eggs, 3/4 cup canola oil, and more.

Yes, Autumn Pumpkin Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Autumn Pumpkin Cupcakes

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