Pumpkin Pie Cupcakes

Forget going out to eat or ordering takeout every time you crave American food. Try making Pumpkin Pie Cupcakes at home. Watching your figure? This gluten free, lacto ovo vegetarian, and fodmap friendly recipe has 94 calories, 2g of protein, and 3g of fat per serving. For 37 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. It will be a hit at your Thanksgiving event. A mixture of baking powder, nutmeg, all spice, and a handful of other ingredients are all it takes to make this recipe so flavorful. 58 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Dinners Dishes and Desserts. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is pretty good. Try Pumpkin Pie Cupcakes, Pumpkin Pie Cupcakes, and Pumpkin Pie Cupcakes for similar recipes.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

¼ tsp baking powder

¼ tsp baking soda

¼ cup brown sugar

1 can (15 oz) pumpkin puree

1 tsp cinnamon

2 eggs

¼ tsp ground cloves

¼ tsp ground ginger

¾ cup half and half

¼ tsp nutmeg

¼ tsp salt

¼ tsp all spice

½ cup sugar

1 tsp vanilla extract

Equipment:

muffin tray

oven

muffin liners

frying pan

Cooking instruction summary:

Preheat the oven to 350 degrees. Line a muffin tin with 12 liners. Spray the inside of each liner with a little bit of non stick spray.Mix together flour, baking powder, baking soda, salt and the spices. Set aside.Stir together pumpkin, sugar, brown sugar, eggs, vanilla and half and half. Add flour mixture, and mix until smooth.Fill the muffin cups about ¾ full. Bake for 20 minutes. Cool cupcakes in the pan. (Don't worry, the center will sink as it cools).Store cupcakes in the fridge. Top with Whipped Cream to serve.

 

Step by step:


1. Preheat the oven to 350 degrees. Line a muffin tin with 12 liners. Spray the inside of each liner with a little bit of non stick spray.

2. Mix together flour, baking powder, baking soda, salt and the spices. Set aside.Stir together pumpkin, sugar, brown sugar, eggs, vanilla and half and half.

3. Add flour mixture, and mix until smooth.Fill the muffin cups about ¾ full.

4. Bake for 20 minutes. Cool cupcakes in the pan. (Don't worry, the center will sink as it cools).Store cupcakes in the fridge. Top with Whipped Cream to serve.


Nutrition Information:

Quickview
94k Calories
1g Protein
2g Total Fat
16g Carbs
5% Health Score
Limit These
Calories
94k
5%

Fat
2g
4%

  Saturated Fat
1g
9%

Carbohydrates
16g
6%

  Sugar
14g
16%

Cholesterol
32mg
11%

Sodium
94mg
4%

Get Enough Of These
Protein
1g
4%

Vitamin A
5609IU
112%

Manganese
0.14mg
7%

Vitamin K
6µg
6%

Phosphorus
49mg
5%

Fiber
1g
5%

Vitamin B2
0.08mg
5%

Calcium
40mg
4%

Selenium
2µg
4%

Iron
0.71mg
4%

Potassium
122mg
4%

Vitamin E
0.51mg
3%

Vitamin B5
0.31mg
3%

Magnesium
11mg
3%

Copper
0.05mg
2%

Folate
8µg
2%

Vitamin B6
0.04mg
2%

Vitamin C
1mg
2%

Vitamin B12
0.12µg
2%

Zinc
0.24mg
2%

Vitamin D
0.18µg
1%

Vitamin B1
0.02mg
1%

covered percent of daily need
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Food Trivia

Geomelophagia is someone who has the urge to eat raw potatoes.

Food Joke

Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

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