A flavorful terrific treat for Halloween night. Original recipe modified for my family
1. Preheat oven to 350(F) degrees with racks in upper and lower thirds. Lightly coat 24 standard muffin cups with cooking spray or line with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda and pumpkin pie spice. In a large bowl using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scrapping down bowl as needed. With mixer on low, beat in flour mixture in three additions, alternating with two additions pumpkin mixture, until combined.
2. Spoon 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway though.Let cupcakes cool in pans or wire rack 15 minutes. Remove cupcakes from pans and let cool completely on racks, 10 minutes. (Store cupcakes in airtight containers up to 2 days).
To serve spread frosting onto cooled cupcakes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 270 | ||
Calories from Fat: 94 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 68.3mg | 21 % | |
Sodium 3251.1mg | 112 % | |
Potassium 75.5mg | 2 % | |
Total Carbohydrate 42.5g | 12 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 41.2g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 270
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