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Pumpkin Spice Cupcakes

 Pumpkin Spice Cupcakes
I make these flavorful pumpkin cupcakes each Halloween, but they're wonderful year-round. —Amber Butzer, Gladstone, Oregon
20 ServingsPrep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 eggs
  • 1 cup canola oil
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup raisins
  • CREAM CHEESE FROSTING:
  • 1/3 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 1/2 cup chopped walnuts

Directions

  • In a large bowl, beat the sugar, pumpkin, eggs and oil until well
  • blended. Combine the flour, baking powder, cinnamon, baking soda,
  • salt, ginger and cloves; gradually beat into pumpkin mixture until
  • blended. Stir in the raisins.
  • Fill paper-lined muffin cups three-fourths full. Bake at 350° for

2 of 2

Pumpkin Spice Cupcakes (continued)

Directions (continued)

  • 28-32 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.
  • For frosting, in a small bowl, beat butter and cream cheese until
  • smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost
  • cupcakes; sprinkle with walnuts. Store in the refrigerator. Yield:
  • 20 cupcakes.
Nutritional Facts: 1 serving (1 each) equals 372 calories, 18 g fat (5 g saturated fat), 55 mg cholesterol, 220 mg sodium, 50 g carbohydrate, 2 g fiber, 4 g protein.