QUICK AND EASY PUMPKIN CUPCAKES
My grandmother used to make these around the holidays. They are a big hit at office parties and with kids! They are very quick and easy. If you want icing, I recommend whipped cream cheese icing, but they are very good without it.
Provided by Angel Fletcher
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat pumpkin puree, water, and eggs together in a bowl until smooth. Stir cake mix into the pumpkin mixture until you get a smooth batter. Gently fold chocolate chips through the batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 21 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 176.4 mg, Sugar 13.8 g
PUMPKIN CUPCAKES
A delicious home recipe for pumpkin cupcakes made with brown sugar, canned pumpkin, pumpkin pie spice, and maple syrup. Topped with cinnamon buttercream.
Provided by abby_dee1228
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 22
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.
- Combine flour, pumpkin pie spice, baking powder, and baking soda in a medium bowl. Combine milk, maple syrup, and vanilla in another medium bowl; stir gently to combine.
- Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth. Mix in eggs, one at a time, until well blended, scraping down the bowl as necessary. Add flour mixture in 3 batches, alternating with milk mixture, beating batter briefly after each addition. Add pumpkin; mix until smooth and well combined. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until a cake tester inserted into the center comes out clean, 17 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
- Meanwhile, combine butter, half-and-half, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until creamy. Add confectioners' sugar, 1 cup at a time, and mix on the lowest setting until frosting reaches a good spreading consistency. Mix in cinnamon and spread on cooled cupcakes.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 56.4 g, Cholesterol 62.5 mg, Fat 15.9 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 208.2 mg, Sugar 46 g
MINI PUMPKIN CUPCAKES WITH CHOCOLATE FROSTING
Provided by Giada De Laurentiis
Time 1h
Yield 36 mini cupcakes or 12 regular-sized cupcakes
Number Of Ingredients 12
Steps:
- Cupcakes: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners. Set aside.
- In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice. Using an electric hand mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, 2 minutes. Using a small ice cream scoop, fill the prepared molds with the batter. Bake until puffed and golden, about 10 to 12 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting, about 20 minutes.
- Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Using a hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
- Using a small spatula, spread the frosting on top of the cupcakes. Decorate with mini-chocolate chips, sprinkles, colored sugar, and small candies.
GRANDMA HELEN'S PUMPKIN CAKE
I found this adaptation of a recipe from Penzeys Spices catalog in my local paper's food section. Yum, yum!
Provided by SharleneW
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. 325 degrees if using a Pyrex Glass pan
- Grease a 9 x 13-inch baking pan or two 8- or 9-inch round cake pans.
- In medium bowl with electric mixer, beat eggs until frothy.
- Add sugar, pumpkin, oil, spice and vanilla.
- Beat on low speed until combined, then increase to medium speed.
- Beat 1 minute.
- Add flour, baking powder, baking soda and salt; beat on low speed for 2 minutes.
- Add nuts and stir to combine.
- Pour into baking pan.
- Bake on center rack for about 40 minutes (30 to 35 minutes for layers) until cake is golden brown and top springs back when lightly pressed.
- Let cool in pan on rack for at least 1 hour before frosting.
- (For a layer cake, let cool 15 minutes, remove cake from pans and let cool completely before frosting.) For frosting: Beat butter and cream cheese with electric mixer until fluffy.
- Add confectioners' sugar and vanilla and beat on low speed until fluffy.
- Add more powdered sugar if necessary to make a stiffer frosting.
- Store cake in the refrigerator.
Nutrition Facts : Calories 428.3, Fat 33.4, SaturatedFat 9.7, Cholesterol 98.6, Sodium 362.1, Carbohydrate 27.5, Fiber 1, Sugar 9.4, Protein 5.8
GRAMMA'S PUMPKIN CUPCAKES
A very easy fall treat that everyone will enjoy. Equally delicious with cream cheese frosting or without!
Provided by mmsetley
Categories Dessert
Time 1h10m
Yield 20-30 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Beat together 4 eggs and 2 cups sugar. Add 1 cup oil and 2 cups pumpkin and beat again. To this mixture, add 2 cups flour, 2 tsp baking soda, 2 tsp cinnamon and 1/2 tsp salt. Mix until all ingredients are completely blended.
- Portion mixture into baking cups 3/4 full to allow room for rising.
- Bake for 18-20 minutes.
- Makes 20-30 cupcakes.
Nutrition Facts : Calories 237.6, Fat 12, SaturatedFat 2, Cholesterol 42.3, Sodium 198.4, Carbohydrate 30.6, Fiber 0.5, Sugar 20.3, Protein 2.7
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