Pumpkin Cupcakes
Recipe: #2375
November 11, 2011
"Be prepared to blow your diet with these delicious cupcakes you won't stop at just one!"
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (69.6 g)
- Calories 245.7
- Total Fat - 8.4 g
- Saturated Fat - 2 g
- Cholesterol - 32.2 mg
- Sodium - 147.1 mg
- Total Carbohydrate - 37.9 g
- Dietary Fiber - 0.4 g
- Sugars - 23.5 g
- Protein - 4.5 g
- Calcium - 87 mg
- Iron - 0.6 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F then line 24 regular-size muffin tins with paper liners.
Step 2
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time beating well after each addition, then beat in vanilla and pumpkin until combined.
Step 3
In a bowl combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Step 4
Divide into muffin tins about 3/4 full. Bake at 350° for 20-25 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.
Step 5
Bake 20-25 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.
Step 6
Frost with cream cheese frosting.
Tips
No special items needed.
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