Pumpkin Cupcakes Recipe

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Pumpkin Cupcakes
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Ingredients:

Directions:

  1. In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
  3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar; beat until smooth. Frost cupcakes. Yield: 16 cupcakes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 414.24 Kcal (1734 kJ)
Calories from fat 113.54 Kcal
% Daily Value*
Total Fat 12.62g 19%
Cholesterol 30.19mg 10%
Sodium 132.29mg 6%
Potassium 128.67mg 3%
Total Carbs 70.3g 23%
Sugars 32.92g 132%
Dietary Fiber 0.5g 2%
Protein 4.26g 9%
Vitamin C 0.8mg 1%
Vitamin A 0.2mg 6%
Iron 0.3mg 2%
Calcium 51.7mg 5%
Amount Per 100 g
Calories 278.99 Kcal (1168 kJ)
Calories from fat 76.47 Kcal
% Daily Value*
Total Fat 8.5g 19%
Cholesterol 20.33mg 10%
Sodium 89.1mg 6%
Potassium 86.66mg 3%
Total Carbs 47.35g 23%
Sugars 22.17g 132%
Dietary Fiber 0.34g 2%
Protein 2.87g 9%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 6%
Iron 0.2mg 2%
Calcium 34.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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