No-Frost Pumpkin Cupcakes |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I must post this recipe as I could not find anything close on 'Zaar. These are not only delicious but a great cupcake to travel when sharing with friends, co-workers or school, and picnics too! Ingredients:
3 cups flour |
3 cups sugar |
1 cup oil |
4 eggs |
2 cups pumpkin puree |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1 teaspoon ground cloves |
1/2 teaspoon baking powder |
1 cup chopped pecans |
2/3 cup water |
1 teaspoon salt |
8 ounces cream cheese |
1/3 cup sugar |
1 egg |
6 ounces chocolate chips |
Directions:
1. Now the recipe I got did not give instructions so I tried to remember how oil batters work best. The way I did it came out great.
2. Mix all dry ingredients in medium bowl.
3. In large bowl add eggs and oil and beat with mixer.
4. Add pumpkin. Also one can equals 15 oz. and that is all I used.
5. Slowly add flour mix, then water.
6. Pour into paper cup lined muffin tin half way, do not overfill.
7. Add a tablespoon of topping mixture on top and sprinkle chips on top.
8. Bake at 350 degrees, 25-30 minutes. Mine were done in 23.
9. This makes a lot of cupcakes. I recommend you double the topping recipe and be very generous with it, adding even more than a tablespoon. I found myself short with single recipe amount despite not adding more than called for. This is a very sturdy and forgiving batter. I only had one tin so batter sat for a long time. I had to leave house unexpectedly. I put batter in fridge for 1/2 hour and still remaining cupcakes came out of oven fabulous.
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