Pumpkin Cupcakes Recipe

Name: Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup shortening; 2 eggs; 3/4 cup maple syrup; 1/2 cup 2% milk; 1-1/2 cups all-purpose flour; 1-1/4 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon ground ginger; 1/2 teaspoon ground allspice; 1 cup canned pumpkin; 1 can (8 ounces) crushed pineapple, drained; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 1-1/2 cups confectioners' sugar

Servings: persons

2/3 cup shortening
2 eggs
3/4 cup maple syrup
1/2 cup 2% milk
1-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 cup canned pumpkin
1 can (8 ounces) crushed pineapple, drained
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar

1
In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple.
2
Fill paper-lined muffin cups two-thirds full. Bake at 350u00b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
3
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes.

742

kcal

Calories

Fat

103

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 15 ingredients. The key ingredients include: 2/3 cup shortening, 2 eggs, 3/4 cup maple syrup, 1/2 cup 2% milk, 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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