Pumpkin Cupcakes Remake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 74.7
- Total Fat: 3.3 g
- Cholesterol: 44.9 mg
- Sodium: 114.7 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.0 g
- Protein: 3.6 g
View full nutritional breakdown of Pumpkin Cupcakes Remake calories by ingredient
Introduction
Recipe inspired by OMG Pumpkin Pie Cupcakes Recipe inspired by OMG Pumpkin Pie CupcakesNumber of Servings: 12
Ingredients
-
15 oz Pumpkin Puree
3/4 Cup Splenda
2 eggs
1 tsp vanilla
3/4 cup evaporated milk
2/3 cup flour ( I used 1/3 cup flax seed mill and 1/3 cup flour)
1/4 tsp salt
1/4 tsp Baking soda
1/4 tsp Baking powder
2 tsp pumpkin pie spice
Tips
I baked mine for 20 mins and they were not completely done at the bottom.So i suggest baking 20- 25 mins to cook. They will rise and look like muffins when they come out but will deflate upon cooling. I also lined mine with cupcake liners for easier clean up.
Directions
A) Preheat the oven to 350 F.
B) Line or grease a 12 cup cupcake pan.
C) In a bowl mix together flour, pumpkin spice, salt, baking powder, and baking soda.
D) Then add the pumpkin puree, splenda, eggs, vanilla, evaporated milk and mix until it is evenly combined.
E) fill the pan with 1/3 cup of the mixture in each cup.
F) Bake for 20-25 mins.
G) Let the cupcakes cool in the pan another 20 mins. They will continue to cook.
H) Remove them from pan and allow to completely cool.
I) Store them in the Fridge.
J) Serve with whipped topping and a dash of cinnamon, nutmeg, or pumpkin pie spice.
Serving Size: 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user SEPHYSMOMMA.
B) Line or grease a 12 cup cupcake pan.
C) In a bowl mix together flour, pumpkin spice, salt, baking powder, and baking soda.
D) Then add the pumpkin puree, splenda, eggs, vanilla, evaporated milk and mix until it is evenly combined.
E) fill the pan with 1/3 cup of the mixture in each cup.
F) Bake for 20-25 mins.
G) Let the cupcakes cool in the pan another 20 mins. They will continue to cook.
H) Remove them from pan and allow to completely cool.
I) Store them in the Fridge.
J) Serve with whipped topping and a dash of cinnamon, nutmeg, or pumpkin pie spice.
Serving Size: 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user SEPHYSMOMMA.