No-Frost Pumpkin Cupcakes Recipe

Name: No-Frost Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour; 3 cups sugar; 1 cup oil; 4 eggs; 2 cups pumpkin puree; 2 teaspoons baking soda; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1 teaspoon ground cloves; ½ teaspoon baking powder; 1 cup chopped pecans; ⅔ cup water; 1 teaspoon salt; 8 ounces cream cheese; ⅓ cup sugar; 1 egg; 6 ounces chocolate chips

Servings: persons

3 cups flour
3 cups sugar
1 cup oil
4 eggs
2 cups pumpkin puree
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
½ teaspoon baking powder
1 cup chopped pecans
⅔ cup water
1 teaspoon salt
8 ounces cream cheese
⅓ cup sugar
1 egg
6 ounces chocolate chips

1
Now the recipe I got did not give instructions so I tried to remember how oil batters work best.
2
The way I did it came out great.
3
Mix all dry ingredients in medium bowl.
4
In large bowl add eggs and oil and beat with mixer.
5
Add pumpkin.
6
Also one can equals 15 oz.
7
and that is all I used.
8
Slowly add flour mix, then water.
9
Pour into paper cup lined muffin tin half way, do not overfill.
10
Add a tablespoon of topping mixture on top and sprinkle chips on top.
11
Bake at 350 degrees, 25-30 minutes.
12
Mine were done in 23.
13
This makes a lot of cupcakes.
14
I recommend you double the topping recipe and be very generous with it, adding even more than a tablespoon.
15
I found myself short with single recipe amount despite not adding more than called for.
16
This is a very sturdy and forgiving batter.
17
I only had one tin so batter sat for a long time.
18
I had to leave house unexpectedly.
19
I put batter in fridge for 1/2 hour and still remaining cupcakes came out of oven fabulous.

2300

kcal

Calories

125

Fat

269

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 17 ingredients. The key ingredients include: 3 cups flour, 3 cups sugar, 1 cup oil, 4 eggs, and more.

Yes, No-Frost 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.

No-Frost Pumpkin Cupcakes

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