Photo: Deva Williamson
Pumpkin Spice Cupcakes
13 ingredients
20 min + 25 min
20
openrecipes
Cinnamon-spiced pumpkin cupcakes with a swirl of sweet cream cheese icing.
Estimated Nutrition (whole recipe, rough)
908
Calories
21g
Protein
41g
Fat
112g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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
- 2 cups FOR THE CUPCAKES:
- 2 cups All-purpose Flour
- 1 Tablespoon Granulated Sugar
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Baking Soda
- 1 cup Kosher Salt
- 1 can Vegetable Oil
- 4 whole (15 Ounce Can) Pumpkin Puree
- 1 stick Eggs
- 8 ounces, weight FOR THE FROSTING:
- 3-½ cups Unsalted Butter, At Room Temperature
- 1 teaspoon Cream Cheese, At Room Temperature
- ⅛ teaspoons Powdered Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes