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Pumpkin Cupcakes with Cream Cheese Icing Recipe

Pumpkin Cupcakes with Cream Cheese Icing Recipe from Ricky Eisen, President and Founder of Between the Bread (http://www.betweenthebread.com/), Manhattan’s premier café and corporate catering company for more than 35 years.

Ingredients

  • 2 1/4 Cups all-purpose flour, sift before measuring
  • 1 1/3 Cup sugar
  • 1 Cup mashed or cooked canned pumpkin
  • 3/4 Cups milk
  • 1/2 Cup butter, softened
  • 1/2 Teaspoon ground ginger
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon ground nutmeg
  • 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
Servings12
Calories Per Serving305
Total Fat13g20%
Sugar24gN/A
Saturated6g28%
Cholesterol22mg7%
Protein4g9%
Carbs44g15%
Vitamin A231µg26%
Vitamin C1mg1.6%
Vitamin D0.3µg0.1%
Vitamin E0.6mg2.8%
Vitamin K4µg5%
Calcium121mg12%
Fiber2g7%
Folate (food)18µgN/A
Folate equivalent (total)79µg20%
Folic acid36µgN/A
Iron2mg10%
Magnesium24mg6%
Monounsaturated3gN/A
Niacin (B3)2mg8%
Phosphorus187mg27%
Polyunsaturated4gN/A
Potassium124mg4%
Riboflavin (B2)0.2mg10.1%
Sodium232mg10%
Sugars, added22gN/A
Thiamin (B1)0.2mg14.8%
Trans0.3gN/A
Zinc0.5mg3.3%