Recipe by Somogirl
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!
Top Review by Mia in Germany
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
- 709.77 ml flour
- 709.77 ml sugar
- 236.59 ml oil
- 4 eggs
- 473.18 ml pumpkin puree
- 9.85 ml baking soda
- 4.92 ml cinnamon
- 4.92 ml nutmeg
- 4.92 ml ground cloves
- 2.46 ml baking powder
- 236.59 ml chopped pecans
- 158.51 ml water
- 4.92 ml salt
- 226.79 g cream cheese
- 78.07 ml sugar
- 1 egg
- 170.09 g chocolate chips
Directions See How It's Made
- 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.
- Mix all dry ingredients in medium bowl.
- In large bowl add eggs and oil and beat with mixer.
- Add pumpkin. Also one can equals 15 oz. and that is all I used.
- Slowly add flour mix, then water.
- Pour into paper cup lined muffin tin half way, do not overfill.
- Add a tablespoon of topping mixture on top and sprinkle chips on top.
- Bake at 350 degrees, 25-30 minutes. Mine were done in 23.
- 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.