Mini Pumpkin Cupcakes Recipe

Name: Mini Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup canned solid-pack pumpkin; 1/4 cup unsalted butter, melted (1/2 stick); 1/3 cup orange juice; 2 eggs, room temperature; 1 2/3 cups all-purpose flour; 1 1/2 cups sugar; 1 teaspoon baking soda; 3/4 teaspoon salt; 1/2 teaspoon grated nutmeg; 1/2 teaspoon cinnamon; powdered sugar

Servings: persons

1 cup canned solid-pack pumpkin
1/4 cup unsalted butter, melted (1/2 stick)
1/3 cup orange juice
2 eggs, room temperature
1 2/3 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
powdered sugar

1
Preheat oven to 375 degrees.
2
Line 48 miniature muffin cups with paper liners.
3
Using electric mixer, beat pumpkin,butter,juice and eggs until smooth.
4
Add remaining ingredients except powdered sugar and beat until smooth, stopping to scrape down sides of bowl.
5
Spoon 1 tablespoon batter into each paper liner.
6
Bake until tester inserted in center of cupcake comes out clean, about 10 minutes.
7
Cool completely in pans.
8
Sprinkle with powdered sugar and serve.

656

kcal

Calories

Fat

117

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 11 ingredients. The key ingredients include: 1 cup canned solid-pack pumpkin, 1/4 cup unsalted butter, melted (1/2 stick), 1/3 cup orange juice, 2 eggs, room temperature, and more.

Yes, Mini 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.

Mini Pumpkin Cupcakes

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