Pumpkin Pie Cupcakes
Forget going out to eat or ordering takeout every time you crave American food. Try making Pumpkin Pie Cupcakes at home. Watching your figure? This gluten free, lacto ovo vegetarian, and fodmap friendly recipe has 94 calories, 2g of protein, and 3g of fat per serving. For 37 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. It will be a hit at your Thanksgiving event. A mixture of baking powder, nutmeg, all spice, and a handful of other ingredients are all it takes to make this recipe so flavorful. 58 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Dinners Dishes and Desserts. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is pretty good. Try Pumpkin Pie Cupcakes, Pumpkin Pie Cupcakes, and Pumpkin Pie Cupcakes for similar recipes.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
¼ tsp baking powder
¼ tsp baking soda
¼ cup brown sugar
1 can (15 oz) pumpkin puree
1 tsp cinnamon
2 eggs
¼ tsp ground cloves
¼ tsp ground ginger
¾ cup half and half
¼ tsp nutmeg
¼ tsp salt
¼ tsp all spice
½ cup sugar
1 tsp vanilla extract
Equipment:
muffin tray
oven
muffin liners
frying pan
Cooking instruction summary:
Preheat the oven to 350 degrees. Line a muffin tin with 12 liners. Spray the inside of each liner with a little bit of non stick spray.Mix together flour, baking powder, baking soda, salt and the spices. Set aside.Stir together pumpkin, sugar, brown sugar, eggs, vanilla and half and half. Add flour mixture, and mix until smooth.Fill the muffin cups about ¾ full. Bake for 20 minutes. Cool cupcakes in the pan. (Don't worry, the center will sink as it cools).Store cupcakes in the fridge. Top with Whipped Cream to serve.
Step by step:
1. Preheat the oven to 350 degrees. Line a muffin tin with 12 liners. Spray the inside of each liner with a little bit of non stick spray.
2. Mix together flour, baking powder, baking soda, salt and the spices. Set aside.Stir together pumpkin, sugar, brown sugar, eggs, vanilla and half and half.
3. Add flour mixture, and mix until smooth.Fill the muffin cups about ¾ full.
4. Bake for 20 minutes. Cool cupcakes in the pan. (Don't worry, the center will sink as it cools).Store cupcakes in the fridge. Top with Whipped Cream to serve.
Nutrition Information:
covered percent of daily need
