PUMPKIN PIE CUPCAKES
My family always asks for these cupcakes once fall starts. We just love the flavors of cinnamon and cloves-the shining stars in this dessert. -Melissa Story, Trego, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 21
Steps:
- 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 20 foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in 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.
Nutrition Facts : Calories 341 calories, Fat 16g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 301mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
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Aseel Ahmed
[email protected]Overall, I thought these cupcakes were just okay. I wouldn't make them again.
Ramzan Malik
[email protected]The frosting was too runny. I had to add more cream cheese to thicken it up.
TASTE OF LOVE MV IN JUNE
[email protected]The cupcakes were a bit dry. I think I overbaked them.
Miraj Miya
[email protected]These cupcakes are a bit too sweet for my taste. I would cut back on the sugar next time.
Abie Sankoh
[email protected]I love the cream cheese frosting on these cupcakes. It's tangy and sweet and it pairs perfectly with the pumpkin cake.
Stacey Fulufhelo Williams
[email protected]These cupcakes are the perfect size for a snack or dessert. They're not too big and they're not too small.
Turinawe Blair
[email protected]I'm allergic to nuts, so I was happy to find a pumpkin cupcake recipe that didn't contain any nuts.
Md TuRjO HuSsAiN
[email protected]These cupcakes are so easy to make. I was able to whip up a batch in just a few minutes.
Rupesh Rr
[email protected]I love that these cupcakes are made with whole wheat flour. It gives them a healthier twist without sacrificing any of the flavor.
Anika Mahi
[email protected]These cupcakes are a great way to use up leftover pumpkin puree. I always have a can or two on hand and these cupcakes are a great way to put it to use.
Dylan Luneau
[email protected]I'm not a huge fan of pumpkin pie, but these cupcakes changed my mind. The cake is moist and fluffy and the frosting is rich and creamy.
Kenneth Keith
[email protected]I made these cupcakes for my kids' Halloween party and they were a huge hit! The kids loved the cute pumpkin shape and the frosting was a big hit too.
Cristi Rivera Mena
[email protected]These cupcakes are the perfect fall treat! The pumpkin flavor is perfectly balanced with the spices.
Chika Mendy
[email protected]I've made these cupcakes twice now and they're always a success. They're so easy to make and the end result is always delicious.
Sowrov Roy
[email protected]These pumpkin pie cupcakes were a hit at my Thanksgiving gathering! Everyone loved the moist, flavorful cake and the creamy, spiced frosting.