Tiffany's Pumpkin Cupcakes

Tiffany's Pumpkin Cupcakes

8
Reynolds(R) Parchment Paper 0

"Moist, yellow cupcakes with cinnamon and spice make a great dessert or snack, with or without frosting."

Ingredients {{adjustedServings}} servings 132 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.
  2. Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.
  3. Spoon batter into baking cups.
  4. Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.
Tips & Tricks
Tip for Emily’s Herb-Roasted Chicken

This simple trick for moist chicken also makes clean-up quick and easy.

Ashley & Whitney's Popcorn & Pretzel Snack Mix

Toss your favorite snack foods with melted chocolate and bake.

Footnotes

  • Reynolds Kitchens Tips:
  • To make Parchment Paper Baking cups, cut Reynolds(R) Parchment Paper into 5” squares and press over the bottom of an upside-down glass. After baking, lift the cupcakes by the parchment edges.
  • Here's a video showing this handy kitchen tip.
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Reviews 8

  1. 8 Ratings

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tsholofeloh
11/6/2013

i realy love this recipe althou i added half tsp of cinnamon and half of ginger and intead of water i added milk and they were delicious and spicey.

mendezschwab
12/6/2013

I made these for Thanksgiving breakfast to hold us over until the big feast. Everyone loved them! I added chocolate chips to some of them and pecans to top off others - they were great all around.

kylie's mom
12/8/2013

So soft and yummy, no need for frosting. I love that its such an easy recipe.