The Recipe Critic · by Alyssa Rivers★ 4.5 (2)
Pumpkin Pie Cupcakes
NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 10%
CARBS 31G40% OF CAL
1G FIBER6G OTHER24G TOTAL SUGAR
FAT 19G55% OF CAL
12G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, moist pumpkin cupcakes topped with whipped cream cheese frosting. All the warm spices and flavors of pumpkin pie in bite-sized form.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 15 oz can pumpkin puree
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 3/4 cup evaporated milk
- 2/3 cup flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 8 ounce cream cheese
- 1/2 cup sugar
- 1 1/2 cups whipping cream
At a glance
PER SERVING · TIME 25M
CAL 16%·PRO 10%
CARBS 31G40% OF CAL
1G FIBER6G OTHER24G TOTAL SUGAR
FAT 19G55% OF CAL
12G SAT8G 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
- 5m
- Cook
- 20m
- Sodium
- 183mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 122mg
- Calcium
- 97mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 183MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.