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Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes
My family always asks for these cupcakes once fall starts. We just love the flavors of cinnamon and cloves—the shining starts in this dessert. —Melissa Story, Trego, Wisconsin
24 ServingsPrep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 1-3/4 cups fresh or canned pumpkin
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 2 eggs
  • 2 egg whites
  • 2-2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • CINNAMON-CLOVE BUTTERCREAM:
  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 1-3/4 cups confectioners' sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 cup finely chopped walnuts

Directions

  • In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and
  • egg whites until well blended. Combine the flour, baking powder,
© Taste of Home 2013

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Pumpkin Pie Cupcakes (continued)

Directions (continued)

  • cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into
  • pumpkin mixture until blended.
  • Fill foil-lined muffin cups two-thirds full. Bake at 350° for
  • 15-20 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pans to wire
  • racks to cool completely.
  • In a small bowl, beat butter and shortening until fluffy. Add the
  • confectioners’ sugar, cinnamon and cloves; beat until smooth. Spread
  • over cupcakes; sprinkle with walnuts. Yield: 2 dozen.
Nutrition Facts: 1 cupcake equals 229 calories, 9 g fat (2 g saturated fat), 23 mg cholesterol, 212 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013