• 3 Ratings

Skip the frosting and sprinkles and serve these mini cakes for breakfast or brunch.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degees F. Line fifteen 2-1/2-inch muffin cups with paper bake cups or grease muffin cups; set aside.

    Advertisement
Instructions Checklist
  • Combine flour, sugar, baking powder, baking soda, salt and cinnamon in medium bowl.

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

Instructions Checklist
  • 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 on wire rack. Tint frosting as desired; spread over cupcakes. Top with multicolor sprinkles. Makes 15 servings.

Nutrition Facts

400 calories; 20 g total fat; 4 g saturated fat; 4 g polyunsaturated fat; 9 g monounsaturated fat; 28 mg cholesterol; 180 mg sodium. 54 g carbohydrates; 1 g fiber; 44 g sugar; 2 g protein;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0