Photo: Deva Williamson
Tiffany's Tips for Pumpkin Cupcakes
8 ingredients
24 cupcakes
openrecipes
See how to bake moist spiced pumpkin cupcakes in parchment paper cups.
Estimated Nutrition (whole recipe, rough)
209
Calories
6g
Protein
19g
Fat
1g
Carbs
Counts 3 of 7 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24 Reynolds® StayBrite® or Foil Baking Cups
- 1 (18 ounce) package yellow cake mix
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 cup water
- 1/3 cup oil
- 3 eggs
- 1 teaspoon vanilla extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes