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Tiffany's Pumpkin Cupcakes

Tiffany's Pumpkin Cupcakes

Reynolds(R) Parchment Paper

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

Ingredients {{adjustedServings}} servings

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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

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.
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Reviews

tsholofeloh
12
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
4
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
1
12/8/2013

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