House of Nash Eats · by Amy Nash★ 5.0 (5)
Pumpkin Cupcakes
NUTRITION · PER SERVING33M COOK
CAL 21%·PRO 8%
CARBS 49G46% OF CAL
2G FIBER9G OTHER39G TOTAL SUGAR
FAT 25G52% OF CAL
10G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist pumpkin cupcakes topped with cinnamon cream cheese frosting. These easy fall treats balance warm spices with tangy, sweet frosting.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on House of Nash Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup pumpkin puree
- 3/4 cup dark brown sugar
- 1/2 cup oil
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1/2 cup salted butter (softened to room temperature)
- 8 ounces cream cheese (softened to room temperature)
- 2-3 cups powdered sugar
- 1/4 teaspoon ground cinnamon
- Pumpkin candy corn (for garnish)
At a glance
PER SERVING · TIME 33M
CAL 21%·PRO 8%
CARBS 49G46% OF CAL
2G FIBER9G OTHER39G TOTAL SUGAR
FAT 25G52% OF CAL
10G SAT15G 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
- 18m
- Sodium
- 295mg
- Total sugar
- 39g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 87mg
- Calcium
- 63mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 295MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.