Pumpkin Cupcakes - NON-CAKE MIX
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
# *Flour, white, 2 cup (remove)# Cinnamon, ground, 1 tsp (remove)# *Ground Nutmeg, .5 tsp (remove)# *Ground Ginger 1tsp/5g, .5 serving (remove)# Salt, .5 tsp (remove)# Baking Powder, 3 tsp (remove)# Baking Soda, .5 tsp (remove)# *Blue Bonnet Light Margarine, 8 tbsp (remove)# Granulated Sugar, 1 cup (remove)# Brown Sugar, .33 cup, packed (remove)# Egg, fresh, 2 large (remove)# Milk, 1%, .75 cup (remove)# *100% Libby pure pumpkin, 1 cup (remove
Dry ingredients first in separate bowl. Then margarine, then eggs one at a time. Milk & pumpkin in another bowl. Then add dry ingredients just until mixed. Preheat oven 375 degrees. Do for twenty minutes then check. Top with fat free cool whip and a bit of cinnamon. (cool whip is not calculated in recipe)
Number of Servings: 24
Recipe submitted by SparkPeople user FEADHEAD.
Number of Servings: 24
Recipe submitted by SparkPeople user FEADHEAD.
Nutritional Info Amount Per Serving
- Calories: 111.9
- Total Fat: 2.3 g
- Cholesterol: 18.1 mg
- Sodium: 172.9 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 0.8 g
- Protein: 2.0 g
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