Pumpkin Cupcakes


More information

Per cupcake: 220 calories (37 percent from fat), 9.3 g fat (2.8 g saturated, 2.1 g monounsaturated), 34 g cholesterol, 2.2 g protein, 32.8 g carbohydrates, 0.7 g fiber, 153 mg sodium.

From Linda Cicero’s Cook’s Corner Column


Pumpkin Cupcakes

4 eggs, slightly beaten

3/4 cup oil

2 cups sugar

1 (15-ounce) can pumpkin

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

3/4 teaspoon ground cloves

3/4 teaspoon ground ginger

3/4 teaspoon ground nutmeg

3/4 teaspoon salt

Orange Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened

3 tablespoons butter or margarine, softened

1 tablespoon orange juice

2 teaspoons vanilla extract

1 1/2 teaspoons dried, grated orange peel

4 cups confectioners’ sugar

Heat oven to 350 degrees. Place paper liners in muffin tins.

Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat just until blended. Pour into prepared tins, filling about 2/3 full. Bake 30 minutes or until center springs back when touched. Cool 30 minutes.

To make frosting, beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes. Makes 32.

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