Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (15)
Small Batch Pumpkin Cupcakes
NUTRITION · PER SERVING45M COOK
CAL 26%·PRO 9%
CARBS 82G64% OF CAL
3G FIBER11G OTHER68G TOTAL SUGAR
FAT 20G35% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pumpkin cupcakes topped with cream cheese frosting, spiced with warming spices. A small-batch autumn dessert that's both indulgent and not overly sweet.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3/4 cup all-purpose flour ((90 grams))
- 1 + 1/4 tsp pumpkin pie spice blend
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsweetened canned pumpkin puree
- 3/4 cup granulated sugar ((150 grams))
- 1 large egg
- 2 TBSP avocado oil ((or vegetable oil))
- 2 TBSP orange juice ((pulp-free))
- 1/4 cup unsalted butter (softened (56.5 grams))
- 4 oz cream cheese (softened)
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- 2 cups powdered sugar ((250 grams))
At a glance
PER SERVING · TIME 45M
CAL 26%·PRO 9%
CARBS 82G64% OF CAL
3G FIBER11G OTHER68G TOTAL SUGAR
FAT 20G35% OF CAL
9G SAT11G 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
- 18m
- Cook
- 27m
- Sodium
- 335mg
- Total sugar
- 68g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 190mg
- Calcium
- 44mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 18M
- SODIUM
- 335MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.