Spiced Pumpkin Cupcakes Recipe

Name: Spiced Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup whole-wheat pastry flour (or all-purpose); 3/4 teaspoon baking powder; 1/8 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/4 teaspoon salt; 4 tablespoons unsalted butter, at room temperature; 1/4 cup packed dark brown sugar; 1 large egg; 1/2 cup canned or pureed, steamed pumpkin; 1/4 cup plain yogurt (not nonfat); Frosting:; 4 tablespoons unsalted butter, at room temperature; 6 ounces reduced-fat cream cheese (Neufchatel), at room temperature; 1/4 teaspoon vanilla extract; 1 cup confectioners' sugar; Pinch of salt

Servings: persons

3/4 cup whole-wheat pastry flour (or all-purpose)
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
4 tablespoons unsalted butter, at room temperature
1/4 cup packed dark brown sugar
1 large egg
1/2 cup canned or pureed, steamed pumpkin
1/4 cup plain yogurt (not nonfat)
Frosting:
4 tablespoons unsalted butter, at room temperature
6 ounces reduced-fat cream cheese (Neufchatel), at room temperature
1/4 teaspoon vanilla extract
1 cup confectioners' sugar
Pinch of salt

1
Make cupcakes: Preheat oven to 375u00b0F. Line 24 mini muffin cups with paper liners. In a bowl, whisk first five ingredients.
2
In a separate bowl, using an electric mixer at medium-high speed, beat butter and sugar until light, 3 minutes. Whisk egg and pumpkin in a bowl, then beat into butter mixture, scraping down sides of bowl. With mixer on low speed, add flour mixture and yogurt alternately, beginning and ending with flour. Spoon 1 heaping Tbsp. batter into each muffin cup.
3
Bake until cupcakes spring back when touched lightly, 12 to 15 minutes. Let cool in tin on a wire rack for 5 minutes, then remove from pan and let cool completely on rack.
4
Make frosting: Beat all ingredients with an electric mixer on medium-high speed until light, 3 minutes. Spread onto cupcakes and serve.

720

kcal

Calories

Fat

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: 3/4 cup whole-wheat pastry flour (or all-purpose), 3/4 teaspoon baking powder, 1/8 teaspoon baking soda, 1 teaspoon pumpkin pie spice, and more.

Yes, Spiced 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.

Spiced Pumpkin Cupcakes

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