Mini Pumpkin Pie Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini cupcakes infused with pumpkin and topped with whipped cream, combining the flavors of pumpkin pie in individual form. Moist and flavorful with warm spices, they're a fall favorite perfect for October gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 ½ teaspoons pumpkin pie spice
- 15 ounces pumpkin puree
- 10 ounces evaporated milk
- whipped cream ( for serving, or whipped topping)
At a glance
PER SERVING · TIME 163M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 23m
- Sodium
- 163mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 111mg
- Calcium
- 83mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.