Pumpkin Cupcakes
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 191.7
- Total Fat: 5.6 g
- Cholesterol: 10.4 mg
- Sodium: 251.7 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 0.9 g
- Protein: 1.8 g
View full nutritional breakdown of Pumpkin Cupcakes calories by ingredient
Introduction
Yummy cupcakes with cream cheese frosting! Yummy cupcakes with cream cheese frosting!Number of Servings: 18
Ingredients
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1 White Cake Mix
1 3/4 cup Pumpkin Puree (or a can of pumpkin)
2 tsp Pumpkin Pie Spice
1 Egg
18 tbsp (each cupcake = 1 tbsp) Duncan Hanes Cream Cheese Frosting
Directions
Preheat oven to 350F.
In a medium size bowl pour in white cake mix, pumpkin, pumpkin spice and egg. Stir until just combined.
Line a muffin pan with medium sized paper liners. Fill each cup almost all the way up but so you can see a cm of the white liner at the top. (Refer to picture above.)
Bake for 20-25 minutes. They're ready when you can put a toothpick in and pull it out clean. Let cool completely.
Take one tablespoon of frosting and top the muffin/cupcake with it and spread with a knife evenly over the top. I like to take a roasted pumpkin seed and just stick on the top for some decoration and it shows what kind they are. Enjoy!
**I used the cake mix from Dollarama since I was adding spice and pumpkin I wasn't to concerned if the cake mix would be bland. Just covering up the taste anyways, so don't get the expensive cake mix and go for the no name stuff.**
Number of Servings: 18
Recipe submitted by SparkPeople user _ZELDA_.
In a medium size bowl pour in white cake mix, pumpkin, pumpkin spice and egg. Stir until just combined.
Line a muffin pan with medium sized paper liners. Fill each cup almost all the way up but so you can see a cm of the white liner at the top. (Refer to picture above.)
Bake for 20-25 minutes. They're ready when you can put a toothpick in and pull it out clean. Let cool completely.
Take one tablespoon of frosting and top the muffin/cupcake with it and spread with a knife evenly over the top. I like to take a roasted pumpkin seed and just stick on the top for some decoration and it shows what kind they are. Enjoy!
**I used the cake mix from Dollarama since I was adding spice and pumpkin I wasn't to concerned if the cake mix would be bland. Just covering up the taste anyways, so don't get the expensive cake mix and go for the no name stuff.**
Number of Servings: 18
Recipe submitted by SparkPeople user _ZELDA_.
Member Ratings For This Recipe
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MSKIRBY1
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SOFT_VAL67
to make this even less in cals, just use canned pumpkin and cake mix, no egg or oil..i use spice cake mix, but thats just me - 10/28/10
Reply from _ZELDA_ (10/28/10)
I found the cupcakes (or muffins without icing) to be very dense and I wanted them to be more airy so that's why I added the egg (no oil). You can use spice cake mix too if you don't have pumpkin spice, very true. I just like being able to control the taste with how much spice there is. Good tips!
