- 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 large eggs
- 2 large 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
- 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.
Reviews for Pumpkin Pie Cupcakes
"These cupcakes are really good. The recipe makes 24 cupcakes but I made only 12. They turned out pretty big and I baked them for 10 minutes longer. For the buttercream icing I had to add some milk, which is not in the recipe, to get it the right consistency. I topped mine with mini chocolate chips instead of walnuts."
"Wonderful, but double the frosting."
"These are fantastic! The only thing I would do is double the frosting recipe..I like more than a thin layer of frosting! Can't wait to share them."
"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."
"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."
"Amazing! I made a two-layer cake and doubled the frosting. I sprinkled the top of the cake with chopped pecans."
"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."
"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!"
"Easy to make and tasted delicious! A hit at my office Thanksgiving lunch."
"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."