Shugary Sweets · by Aimee Shugarman★ 5.0 (7)
Pumpkin Cupcakes Recipe
NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 6%
CARBS 53G66% OF CAL
2G FIBER43G SUGAR7G OTHER
FAT 11G32% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist pumpkin cupcakes with warm fall spices topped with maple and toffee frosting. Award-winning and seasonal, these are perfect for fall celebrations and bring cozy, dessert flavors to any gathering.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsweetened applesauce
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ cup unsalted butter (softened)
- 4 ounce cream cheese (softened)
- ¾ teaspoon maple flavoring
- 2 cups powdered sugar
- ½ cup Heath milk chocolate toffee bits
At a glance
PER SERVING · TIME 40M
CAL 16%·PRO 6%
CARBS 53G66% OF CAL
2G FIBER43G SUGAR7G OTHER
FAT 11G32% OF CAL
6G SAT5G 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
- 263mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 127mg
- Calcium
- 35mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 263MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.