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Pumpkin Cupcakes Recipes

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Pumpkin Cupcakes Recipes

Prep Time: Cook Time:

Ingredients

  • Wheat flour, white, all-purpose, unenriched | 1.00 cup
  • Low sodium baking powder | 1.50 tsp
  • Baking soda | 0.25 tsp
  • Salt | 0.25 tsp
  • Spices, cinnamon, ground | 0.50 tsp
  • Spices, nutmeg, ground | 0.25 tsp
  • Spices, ginger, ground | 0.25 tsp
  • Granulated sugar | 0.67 cup
  • Butter without salt | 4.00 tbsp
  • Egg, whole, raw | 1.00 medium
  • Cooked pumpkin | 0.50 cup, mashed
  • Whole milk with added vitamin D | 0.50 cup
  • Vanilla frosting | 1.00 package 16 oz
Nutrition Facts (Per Serving)

Calories per serving: 116.31 mg

Fat per serving: 4.36 g

Saturated fat per serving: 1.57 g

Protein per serving: 0.79 g

Sodium per serving: 62.64 mg

Cholesterol per serving: 9.94 g

Instructions

  1. Into a bowl, sift together the flour, baking powder, soda, salt, and spices.
  2. Make pumpkin puree with cooked, mashed pumpkins.
  3. In a mixing bowl, beat butter and sugar together. Add egg then beat well. Beat in the pumpkin puree.
  4. Add dry ingredients, alternating with milk until well blended.
  5. Line 2 mini cupcake pans with 30 to 36 mini cupcake liners. Fill each lined cup about 2/3 full.
  6. Bake at 350°F for 15 to 20 minutes or until cakes bounce back when lightly touched in the center.
  7. Pipe frosting or cream cheese frosting through a star tipped piping bag or frost with a spatula.

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