RecipeReview Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes - Source: Taste of Home
Pumpkin Pie Cupcakes
Source: Taste of Home
These cupcakes are really good. The recipe makes 24 cupcakes but I made only 12. They turned out pretty big and I baked them for 10
minutes longer. For the buttercream icing I had to add some milk, which is not in the recipe, to get it the right consistency. I topped mine with mini chocolate chips instead of walnuts.

Pumpkin Pie Cupcakes
1-3/4 cups mashed cooked or canned pumpkin
3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
2 eggs
2 egg whites
2-2/3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Cinnamon-Clove Buttercream:
1/4 cup butter, softened
1/4 cup shortening
1-3/4 cups confectioners' sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup finely chopped walnuts

In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended.

Fill foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small bowl, beat butter and shortening until fluffy. Add the confectioners’ sugar, cinnamon and cloves; beat until smooth. Spread over cupcakes; sprinkle with walnuts. Yield: 2 dozen.
© 2015 RDA Enthusiast Brands, LLC

tammycookblogsbooks recipe review rating 5/5

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