Pumpkin Cupcakes with Cream Cheese Icing

Pumpkin Cupcakes with Cream Cheese Icing
Between the Bread

Enjoy some more pumpkin treats with these pumpkin cupcakes. It's a great, sweet way to end a nice meal. 

Click here for Beyond Pumpkin: 10 Great Pumpkin Recipes

6
Servings
642
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/4 Cups all-purpose flour, sift before measuring
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon ground ginger
  • 1/2 Teaspoon ground nutmeg
  • 1/2 Cup butter, softened
  • 1 1/3 Cup sugar
  • 1 Cup mashed or cooked canned pumpkin
  • 3/4 Cups milk
  • 3/4 Cups chopped walnuts or pecans

Directions

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.

Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.

Spoon batter into paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375 degrees for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with cream cheese frosting (cream cheese and confectioners' sugar).

Nutritional Facts

Total Fat
19g
27%
Sugar
11g
12%
Saturated Fat
4g
17%
Cholesterol
8mg
3%
Carbohydrate, by difference
105g
81%
Protein
13g
28%
Vitamin A, RAE
166µg
24%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin K (phylloquinone)
137µg
100%
Calcium, Ca
96mg
10%
Choline, total
16mg
4%
Fiber, total dietary
10g
40%
Fluoride, F
2µg
0%
Folate, total
194µg
49%
Iron, Fe
5mg
28%
Magnesium, Mg
48mg
15%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
141mg
20%
Riboflavin
1mg
91%
Selenium, Se
30µg
55%
Sodium, Na
142mg
9%
Thiamin
1mg
91%
Water
85g
3%
Zinc, Zn
1mg
13%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.