Spend with Pennies · by Holly Nilsson★ 5.0 (5)
Pumpkin Cupcakes
NUTRITION · PER SERVING40M COOK
CAL 9%·PRO 5%
CARBS 25G56% OF CAL
1G FIBER7G OTHER16G TOTAL SUGAR
FAT 8G41% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light pumpkin-spiced cupcakes that capture the flavor of pumpkin pie. Perfect for autumn celebrations and pair beautifully with frosting or maple whipped cream.
dessertamericanbaked good🥧 baking dish🔥 oven🌀 blenderdairy freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¾ cup vegetable oil
- 2 cups granulated sugar
- 4 eggs (slightly beaten)
- 15 ounces pumpkin puree
At a glance
PER SERVING · TIME 40M
CAL 9%·PRO 5%
CARBS 25G56% OF CAL
1G FIBER7G OTHER16G TOTAL SUGAR
FAT 8G41% OF CAL
1G SAT7G 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
- 15m
- Cook
- 25m
- Sodium
- 166mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 46mg
- Calcium
- 14mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 166MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.