Pumpkin Pie Cupcakes Recipe
Pumpkin Pie Cupcakes Recipe photo by Taste of Home

Pumpkin Pie Cupcakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES: 24 servings

Ingredients

  • 1-3/4 cups mashed cooked 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Pumpkin Pie Cupcakes in Healthy Cooking October/November 2012, p18

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.

Reviews for Pumpkin Pie Cupcakes

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 15, 2013

These cupcakes were delicious! They were so moist and flavorful. I have a pumpkin obsession around this time of year and would definitely make these again. The only issue that I had was that the cupcake stuck to the liner when trying to eat them-minor issue.

MY REVIEW
Reviewed Nov. 6, 2013

Very delicious! I had minor problems with the frosting, too. I added a bit more milk and super whipped it. Everyone loved them, and I will have to try the layer cake that another reviewer made.

MY REVIEW
Reviewed Oct. 14, 2013

Amazing! I made a two-layer cake and doubled the frosting. I sprinkled the top of the cake with chopped pecans.

MY REVIEW
Reviewed Sep. 29, 2013

I also had to add some milk to the frosting. The baking time was also off by 10 minutes. I had to bake them about 30 minutes. Other than that, they are very moist and delicious.

MY REVIEW
Reviewed Nov. 22, 2012

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!

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