Pumpkin Cupcakes Recipe

Name: Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 cup white sugar; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 1/2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 2 eggs; 1 cup pumpkin puree; 1/2 cup buttermilk; 1/4 cup vegetable oil; Icing; 250 g cream cheese, softened; 1 tablespoon butter; 1 teaspoon vanilla; 1 cup icing sugar; orange sprinkles (optional)

Servings: persons

2 cups flour
1 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 eggs
1 cup pumpkin puree
1/2 cup buttermilk
1/4 cup vegetable oil
Icing
250 g cream cheese, softened
1 tablespoon butter
1 teaspoon vanilla
1 cup icing sugar
orange sprinkles (optional)

1
In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side.
2
In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.
3
Pour over dry ingredients stir until just moistened.
4
Spoon into large paper-lined muffins cups or spray with Pam. Filling to top.
5
Bake at 375 oven 18-22 minutes or until cake tester inserted in centre comes out clean.
6
Let cool on rack.
7
Icing:
8
In bowl, beat cream cheese, butter and vanilla, beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles or a butterscotch chip on top.
9
Varitation to this is to add a handful of butterscotch baking chips into the mix just before baking.

1180

kcal

Calories

Fat

130

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 16 ingredients. The key ingredients include: 2 cups flour, 1 cup white sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, 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.

Pumpkin Cupcakes

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