HARVEST PUMPKIN CUPCAKES
Rich and spicy pumpkin cupcakes with orange cream cheese frosting!
Provided by ARGO®, KARO® and FLEISCHMANN'S®
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h20m
Yield 32
Number Of Ingredients 16
Steps:
- To make cupcakes: 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 until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
- To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 35.9 g, Cholesterol 33.8 mg, Fat 9.6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 193.9 mg, Sugar 28.4 g
HARVEST PUMPKIN CUPCAKES
Transform Betty Crocker™ Super Moist™ spice cake mix into a Halloween or fall celebration dessert with this easy harvest pumpkin cupcake recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake mix as directed on box, using water, oil and eggs and stirring in pumpkin. Bake as directed for cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Place 1 doughnut on top of each cupcake. In medium bowl, mix frosting and food color. Spread frosting on doughnut and around top edge of cupcake.
- Use orange icing to pipe lines on frosting to look like pumpkins. Insert licorice pieces in top of each stem, adding gumdrops for leaves and vines.
Nutrition Facts : Calories 390, Carbohydrate 60 g, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg
PUMPKIN CUPCAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h15m
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners.
- In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
- In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
- Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting.
- For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
- Top the cupcakes with the frosting and chopped pecans.
PUMPKIN HARVEST MUFFINS
Make and share this Pumpkin Harvest Muffins recipe from Food.com.
Provided by Miss Erin C.
Categories Quick Breads
Time 40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400.
- Line 24 muffin cups with paper liners.
- In small bowl, combine butter, 2 Tbls cinnamon, 1/2 c of the sugar and 2 Tbls of the flour.
- Mix until crumbles form, set aside.
- In large bowl, combine remaining flour, wheat germ, sugar, salt, baking soda, cinnamon, nutmeg, cloves and allspice In separate bowl, combine pumpkin, oil and eggs.
- Whisk to blend.
- Add wheat germ mixture and stir until blended.
- Stir in apples and raisins.
- Spoon batter into prepared muffin cups.
- Sprinkle butter mixture over each muffin.
- Bake 20-25 minutes or until tops are golden brown and toothpick inserted in center comes out clean.
PUMPKIN SPICE CUPCAKES
I make these flavorful pumpkin cupcakes each Halloween, but they're wonderful year-round. -Amber Butzer, Gladstone, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Beat sugar, pumpkin, eggs and oil until well blended. In another bowl, whisk next seven ingredients; gradually beat into pumpkin mixture. Stir in raisins., Fill each of 24 paper-lined muffin cups with 1/4 cup plus 1 teaspoon batter. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Refrigerate.
Nutrition Facts : Calories 313 calories, Fat 16g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 187mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
SURPRISE PUMPKIN CUPCAKES
I like to share these little pumpkin cakes at work. Cupcakes are the perfect workplace treat because they're already wrapped up and so easy to eat. -Kathleen Dimmich, Easton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. , For filling, in another small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low just until combined. , Fill paper-lined muffin cups one-third full. Drop filling by tablespoonfuls into center of each cupcake. Cover with remaining batter. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar if desired. Refrigerate leftovers.
Nutrition Facts : Calories 250 calories, Fat 14g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 179mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
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- To make cupcakes: 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 until well blended.
- Pour into lined muffin tins. Fill about 2/3 full. Bake in preheated 350°oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
- Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.
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