|Nutritional Guidelines (per serving)|
|Servings: 24 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.
- 2 1/4 cups all-purpose flour (sift before measuring)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup butter (softened)
- 1 1/3 cups sugar
- 2 eggs (beaten until frothy)
- 1 cup pumpkin (mashed cooked or canned)
- 3/4 cup milk
- 3/4 cup walnuts or pecans (chopped)
Gather the ingredients. Preheat oven to 375 F/190 C/Gas 5.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.
Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool and frost the cupcakes or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar.
Serve and enjoy!