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    You are in: Home / Recipes / No-Frost Pumpkin Cupcakes Recipe
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    No-Frost Pumpkin Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Somogirl's Note:

    I must post this recipe as I could not find anything close on 'Zaar. These are not only delicious but a great cupcake to travel when sharing with friends, co-workers or school, and picnics too!

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    Ingredients:

    Yield:

    Dozen

    Units: US | Metric

    Topping

    Directions:

    1. 1
      Now the recipe I got did not give instructions so I tried to remember how oil batters work best. The way I did it came out great.
    2. 2
      Mix all dry ingredients in medium bowl.
    3. 3
      In large bowl add eggs and oil and beat with mixer.
    4. 4
      Add pumpkin. Also one can equals 15 oz. and that is all I used.
    5. 5
      Slowly add flour mix, then water.
    6. 6
      Pour into paper cup lined muffin tin half way, do not overfill.
    7. 7
      Add a tablespoon of topping mixture on top and sprinkle chips on top.
    8. 8
      Bake at 350 degrees, 25-30 minutes. Mine were done in 23.
    9. 9
      This makes a lot of cupcakes. I recommend you double the topping recipe and be very generous with it, adding even more than a tablespoon. I found myself short with single recipe amount despite not adding more than called for. This is a very sturdy and forgiving batter. I only had one tin so batter sat for a long time. I had to leave house unexpectedly. I put batter in fridge for 1/2 hour and still remaining cupcakes came out of oven fabulous.

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    Ratings & Reviews:

    • on November 07, 2012

      55

      These are incredibly good! I used goat's cream cheese and made the batter gluten free using gluten free all purpose flour mix, and DH and I were raving. As I didn't want so many cupcakes, I halved the recipe except for the topping, and I'd really suggest to double the topping if you make the whole amount of cupcakes. I will definitely make these again, they are utterly yummy. Thanks for sharing!
      Made for PAC Fall 2012

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for No-Frost Pumpkin Cupcakes

    Serving Size: 1 (2430 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2475.2
     
    Calories from Fat 1168
    47%
    Total Fat 129.8 g
    199%
    Saturated Fat 33.7 g
    168%
    Cholesterol 337.1 mg
    112%
    Sodium 1758.4 mg
    73%
    Total Carbohydrate 316.5 g
    105%
    Dietary Fiber 9.8 g
    39%
    Sugars 221.5 g
    886%
    Protein 29.5 g
    59%

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