Harvest Pumpkin Cupcakes

Harvest Pumpkin Cupcakes

204

"Rich and spicy pumpkin cupcakes with orange cream cheese frosting!"

Ingredients

1 h 20 m {{adjustedServings}} servings 233 cals
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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
  2. To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.
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Reviews

204
  1. 243 Ratings

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Made this for Recipe Group and oh man, are these DELICIOUS!!!!! I maed them exactly as written, and feel no changes are necessary. I got 35 cupcakes out of the recipe and I baked them @ 325 degr...

I made this as the Recipe Buzz Group Recipe for the week of September 27th. I could NOT be more thrilled with these. The cake part is so light, airy, & soft! I was expecting quickbread muffins a...

Fabulous recipe. I must admit I used a different frosting (cinnamon coffee from this site) but the cupcakes themselves were light and fluffy and delicious. I doubt they will last long!