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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin Cupcakes

Makes: 15 servings
Serving size: 1 cupcake Yield: 15 cupcakes
Prep 25 mins Bake 350°F 20 mins Cool 1 hr
Pumpkin Cupcakes
Ingredients
  • 1  cup  all-purpose flour
  • 1  cup  sugar
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground cinnamon
  • 2  eggs, slightly beaten
  • 1  cup  canned pumpkin
  • 1/2  cup  cooking oil
  • 1/2  cup  chopped pecans (optional)
  • 1  can  Cream Cheese Frosting
Directions

1. Preheat oven to 350 degrees F. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside.

2. Combine flour, sugar, baking powder, baking soda, salt and cinnamon in medium bowl.

3. In another medium bowl, combine eggs, pumpkin, and oil. Add all at once to flour mixture; stir just until moistened. Fold in pecans, if desired. Spoon batter into prepared muffin cups, filling each about two-thirds full.

4. Bake for 20 to 25 minutes or until toothpick inserted near centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups. Cool completely on wire rack. Spread frosting on cupcakes.

From the Test KitchenBlogger Variation by Jocelyn Delk-Adams of Grandbaby Cakes
  • For Jocelyn's version, add a cinnamon roll swirl. Mix together 3 tablespoons melted unsalted butter, 1/3 cup packed light brown sugar, 3/4 teaspoon cinnamon, and 1 1/2 teaspoons all-purpose flour. Alternate adding cupcake batter and swirl mixture into prepared muffin cups, filling each about two-thirds full. Then using a skewer or toothpick, gently swirl batter into pretty whirl pattern. Bake as directed. Top with Cinnamon Cream Cheese Buttercream.
Cinnamon Cream Cheese Buttercream
Ingredients
  • 1  cup  unsalted butter, softened
  • 6  ounces  cream cheese, softened
  • 1 1/2  cups  powdered sugar
  • 2  tablespoons  whipping cream
  • 1  teaspoon  vanilla
  • 1/2  teaspoon  ground cinnamon
  •  pinch  salt
Directions

1. In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar; beat until combined, then beat on high speed for 2 minutes. Add cream, vanilla, cinnamon, and salt and beat for 1 minute until fluffy. Makes 3 cups.

Nutrition Facts (Pumpkin Cupcakes)
  • Servings Per Recipe 15,
  • cal. (kcal) 321,
  • Fat, total (g) 15,
  • chol. (mg) 47,
  • sat. fat (g) 5,
  • carb. (g) 47,
  • Monounsaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 39,
  • pro. (g) 2,
  • vit. A (IU) 2721,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 147,
  • Potassium (mg) 66,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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