2.5
2 ratings

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

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
Servings6
Calories Per Serving609
Total Fat27g41%
Sugar48gN/A
Saturated11g57%
Cholesterol44mg15%
Protein9g17%
Carbs88g29%
Vitamin A461µg51%
Vitamin B120.2µg2.8%
Vitamin B60.1mg6.7%
Vitamin C2mg3%
Vitamin D0.7µg0.2%
Vitamin E1mg6%
Vitamin K8µg11%
Calcium241mg24%
Fiber3g14%
Folate (food)35µgN/A
Folate equivalent (total)158µg39%
Folic acid72µgN/A
Iron3mg19%
Magnesium48mg12%
Monounsaturated6gN/A
Niacin (B3)3mg16%
Phosphorus374mg53%
Polyunsaturated8gN/A
Potassium247mg7%
Riboflavin (B2)0.3mg20.1%
Sodium463mg19%
Sugars, added44gN/A
Thiamin (B1)0.4mg29.6%
Trans0.6gN/A
Zinc1mg6.6%