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    You are in: Home / Recipes / Pumpkin Cupcakes Recipe
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    Pumpkin Cupcakes

    Pumpkin Cupcakes. Photo by Calee

    1/4 Photos of Pumpkin Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    15 mins

    22 mins

    Calee's Note:

    Pumpkin cupcakes with cream cheese icing

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    Units: US | Metric



    1. 1
      In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side.
    2. 2
      In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.
    3. 3
      Pour over dry ingredients stir until just moistened.
    4. 4
      Spoon into large paper-lined muffins cups or spray with Pam. Filling to top.
    5. 5
      Bake at 375 oven 18-22 minutes or until cake tester inserted in centre comes out clean.
    6. 6
      Let cool on rack.
    7. 7
    8. 8
      In bowl, beat cream cheese, butter and vanilla, beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles or a butterscotch chip on top.
    9. 9
      Varitation to this is to add a handful of butterscotch baking chips into the mix just before baking.

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    Ratings & Reviews:

    • on October 19, 2009


      Absolutely AMAZING! I bought a can of pumpkin when it finally came in stock, and have been waiting for a worthy recipe to use it on. I opted to make pumpkin muffins, so I didn't use the frosting; otherwise, I followed the recipe to the tee. These guys are so moist! I was able to make 12 muffins and 3 mini muffins. I added toasted walnuts to some of the batch, which was a great idea. I plan on making these again this week with the walnuts. Also, I watched mine and ceased baking at 15 minutes, so be sure to keep an eye on yours!

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    • on November 07, 2011


      DELICIOUS! I made this in a bundt pan and cooked it for about 45 mins. and it came out WONDERFULLY. Also added a little bit of Nutella for a little something extra in the frosting and it was beautiful. Thanks for a great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2011


      These were excellent. They had the delicate soft crumb of a cupcake, but with the less sweet and easy to get out of the pan part of a muffin. I followed other reviewers and added 2 teaspoons of the pumpkin pie spice. It was mild, but just right for me. We thought these were definitely better without the icing, it overpowered it. I got 13 very well risen muffins out of this recipe.

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    Read All Reviews (22)


    Nutritional Facts for Pumpkin Cupcakes

    Serving Size: 1 (104 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 319.7
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 5.5 g
    Cholesterol 56.9 mg
    Sodium 346.1 mg
    Total Carbohydrate 44.9 g
    Dietary Fiber 0.6 g
    Sugars 27.8 g
    Protein 4.8 g

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