MINI PUMPKIN CUPCAKES WITH CHOCOLATE FROSTING
Provided by Giada De Laurentiis
Time 1h
Yield 36 mini cupcakes or 12 regular-sized cupcakes
Number Of Ingredients 12
Steps:
- Cupcakes: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners. Set aside.
- In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice. Using an electric hand mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, 2 minutes. Using a small ice cream scoop, fill the prepared molds with the batter. Bake until puffed and golden, about 10 to 12 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting, about 20 minutes.
- Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Using a hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
- Using a small spatula, spread the frosting on top of the cupcakes. Decorate with mini-chocolate chips, sprinkles, colored sugar, and small candies.
PUMPKIN CHOCOLATE CHIP MUFFINS
Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!
Provided by Donna Breault
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
- Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
- Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 30.4 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 181.3 mg, Sugar 16.9 g
CHOCOLATE-PUMPKIN CUPCAKES
As I was craving a seasonal treat to use some leftover canned pumpkin, I created this modification of a widely available chocolate cake recipe. These delights are moist and delicious! You may frost with your favorite buttercream or cream cheese frosting and decorate, or leave plain. These babies are so moist, they don't demand frosting.
Provided by MMMICHELLE
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer. Mix briefly until combined. Add pumpkin, milk, canola oil, and vanilla extract; mix on medium speed for 2 minutes. Add water and mix until just blended.
- Spoon batter into the prepared muffin cups, filling each almost all the way to the top.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in trays for about 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.6 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 241.2 mg, Sugar 17.6 g
PUMPKIN CHIP CUPCAKES
I love these cupcakes that are loaded with chocolate chips and chopped walnuts. My mom makes them for dessert on special occasions or for a sweet autumn snack. -Jacinta Ransom, South Haven, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 cupcakes.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first 7 ingredients. Combine the eggs, pumpkin, oil, honey and water. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips., Fill greased or foil-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.
Nutrition Facts : Calories 388 calories, Fat 22g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 276mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.
CHOCOLATE CHIP PUMPKIN CUPCAKES
Make and share this Chocolate Chip Pumpkin Cupcakes recipe from Food.com.
Provided by chen1702
Categories Dessert
Time 45m
Yield 12 Cupcakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Line cupcake pan.
- Mix together sugar, applesauce, and eggs. Add pumpkin and water.
- In a separate bowl mix flour, baking soda, baking powder, ground cloves, ground cinnamon, salt, and nutmeg.
- Fill each cup 2/3 full. Bake for 20-25 minutes.
Nutrition Facts : Calories 159.2, Fat 3.2, SaturatedFat 1.6, Cholesterol 35.2, Sodium 173.6, Carbohydrate 30.9, Fiber 1.4, Sugar 16.9, Protein 3.1
DOUBLE CHOCOLATE PUMPKIN CUPCAKES
Another great pumpkin recipe! I used a cream cheese frosting with this one. I think I'll make these for my youngest child's school fall festival and put some of those cute orange pumpkin candies in the center of each cupcake.
Provided by Kelly
Categories Dessert
Time 45m
Yield 24 Cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
- Sift the flour, cocoa, baking powder, baking soda and salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside.
- In a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined). Fold in the mini chocolate chips.
- Working quickly, spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.
Nutrition Facts : Calories 179.5, Fat 7.4, SaturatedFat 4.3, Cholesterol 37.9, Sodium 195, Carbohydrate 28, Fiber 1.9, Sugar 18.4, Protein 2.9
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