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

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Chef aVivaSedai's Note:

    I got this from a cupcake cookbook, though of course I forget the name of the cookbook. I'll find it when I get home and edit it in. My coworkers are giving these a big 2 thumbs up: I barely messed with the recipe, which is rare for me, and it came out fantastically. I added a few dashes of nutmeg; feel free to add whatever seasonings you think go well with pumpkin. The original recipe said it makes 1/2 dozen, but they must've been making jumbo muffins: I got 16 moderately-sized cupcakes out of this. If you fill your liners to the top, perhaps you'd get a dozen. I'm filling out the nutritional info for 16 servings.

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    Serves: 16



    Units: US | Metric


    1. 1
      Line cupcake tray with paper liners. Pre-heat oven to 350°F.
    2. 2
      Mix dry ingredients together.
    3. 3
      In large bowl, mix oil, milk and eggs. Add pumpkin puree and mix. Add dry ingredients and mix. Scoop batter into cupcake liners, filling ~3/4 full.
    4. 4
      Bake in middle of oven for 18-20 minutes. (Mine were done in 18 minutes, but ovens vary.) Check with toothpick to make sure inside isn't sticky.

    Ratings & Reviews:


    Nutritional Facts for Pumpkin Cupcakes

    Serving Size: 1 (56 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 179.9
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 1.2 g
    Cholesterol 24.3 mg
    Sodium 114.5 mg
    Total Carbohydrate 25.7 g
    Dietary Fiber 0.4 g
    Sugars 15.7 g
    Protein 2.3 g

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