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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.

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,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • 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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