Pumpkin Pie Cupcakes Recipe

Name: Pumpkin Pie Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cups mashed cooked or canned pumpkin; 3/4 cup sugar; 3/4 cup packed brown sugar; 1/2 cup unsweetened applesauce; 1/3 cup canola oil; 2 large eggs; 2 large egg whites; 2-2/3 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 3/4 cup butter, softened; 1/4 cup shortening; 2-3/4 cups confectioners' sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/2 cup finely chopped walnuts

Servings: persons

1-3/4 cups mashed cooked or canned pumpkin
3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
2 large eggs
2 large egg whites
2-2/3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup butter, softened
1/4 cup shortening
2-3/4 cups confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup finely chopped walnuts

1
In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended.
2
Fill 20 foil-lined muffin cups two-thirds full. Bake at 350u00b0 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
In a small bowl, beat butter and shortening until fluffy. Add the confectioners' sugar, cinnamon and cloves; beat until smooth. Spread over cupcakes; sprinkle with walnuts.

1424

kcal

Calories

Fat

177

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 20 ingredients. The key ingredients include: 1-3/4 cups mashed cooked or canned pumpkin, 3/4 cup sugar, 3/4 cup packed brown sugar, 1/2 cup unsweetened applesauce, and more.

Yes, Pumpkin Pie 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 Pie Cupcakes

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