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Pumpkin Pie Cupcakes Recipe

Pumpkin Pie Cupcakes Recipe photo by Taste of Home

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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

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Pumpkin Pie Cupcakes Recipe

Prep: 30 min. Bake: 15 min. + cooling

Yield: 24 Servings

30 15 45

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, 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.

Nutritional 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.

Originally published as Pumpkin Pie Cupcakes in Healthy Cooking October/November 2012, p18

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Pumpkin Pie Cupcakes

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Reviewed on Nov. 22, 2012 by dfausnacht

Indeed, milk added to the icing is a must. But I was surprised at the excellent pairing of icing and cupcake, and at how moist they were!

Reviewed on Nov. 21, 2012 by lahowland

Easy to make and tasted delicious! A hit at my office thanksgiving lunch.

Reviewed on Nov. 02, 2012 by MMCross313

I made these for school and got rave reviews from the teachers. I did have some issues with the frosting too. I never got it to be as creamy as I was expecting. I added a little water which helped a little but the frosting was hard to get to stick to the cupcake. It kept sticking to the knife and coming back up. Still tasted good.

Reviewed on Oct. 21, 2012 by rellmac

This was actually one of the most delicious pumpkin cupcake recipes I've ever made. The only problem was with the frosting ingredients. When mixed as the directions state, there's nothing to hold the powdery substance together. Anytime I've made icing like this, I've always added milk so that's what I did until I got the consistency necessary. Without the milk, it's just dried crumbly powdered sugar even with the butter and shortening. Otherwise, it was simply amazing!