Little Sunny Kitchen · by Diana★ 5.0 (3)
Pumpkin Cupcakes
NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 8%
CARBS 38G58% OF CAL
3G FIBER13G OTHER22G TOTAL SUGAR
FAT 11G37% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual pumpkin cakes with warm spices like cinnamon. Tender and moist. A classic fall dessert.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups all purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup pumpkin puree
- ½ tsp salt
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- ½ cup vegetable oil
- 1 tbsp whole milk
At a glance
PER SERVING · TIME 40M
CAL 13%·PRO 8%
CARBS 38G58% OF CAL
3G FIBER13G OTHER22G TOTAL SUGAR
FAT 11G37% OF CAL
2G SAT9G UNSAT
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
- 20m
- Sodium
- 217mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 97mg
- Calcium
- 26mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 217MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.