SURPRISE PUMPKIN CUPCAKES
I like to share these little pumpkin cakes at work. Cupcakes are the perfect workplace treat because they're already wrapped up and so easy to eat. -Kathleen Dimmich, Easton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. , For filling, in another small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low just until combined. , Fill paper-lined muffin cups one-third full. Drop filling by tablespoonfuls into center of each cupcake. Cover with remaining batter. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar if desired. Refrigerate leftovers.
Nutrition Facts : Calories 250 calories, Fat 14g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 179mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
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BD Sarver
[email protected]These cupcakes were a bit dry, but the cream cheese frosting helped to make them more moist.
Stephen Narh
[email protected]These cupcakes were easy to make and turned out beautifully. I'll definitely be making them again for my next party.
Hoshi Tetsu
[email protected]I'm not a fan of pumpkin, but I loved these cupcakes. The cream cheese frosting was the perfect complement to the pumpkin cake.
Esther wanjiku
[email protected]These cupcakes were delicious! I used a gluten-free flour blend and they turned out perfectly.
Jessica McFadden
[email protected]I made these cupcakes for a Halloween party and they were a big hit. They were moist and flavorful, and the cream cheese frosting was the perfect finishing touch.
GODWIN OKIRI
[email protected]These cupcakes were a little too sweet for my taste, but my kids loved them.
Nuwamanya Seth
[email protected]I'm not a baker, but these cupcakes were easy to make and turned out great. I'll definitely be making them again.
Kierslyn Logan
[email protected]Yum! These cupcakes were a hit with my family. They loved the pumpkin flavor and the cream cheese frosting.
Belfassi Abdelhak
[email protected]These cupcakes were the perfect fall treat. They were moist, flavorful, and the cream cheese frosting was the perfect touch.
Kyrrah hill
[email protected]I'm not sure what went wrong, but my cupcakes turned out dry and crumbly.
Nickie Letcher
[email protected]These cupcakes were a fun and festive way to celebrate Halloween.
Biswash Basaula
[email protected]I made these cupcakes for a bake sale, and they were a huge success. Everyone loved them!
Mark Basil
[email protected]These cupcakes were a great way to use up some leftover pumpkin puree. They were moist and flavorful.
Naomi Snow
[email protected]I followed the recipe exactly, but my cupcakes didn't turn out as fluffy as I would have liked.
Mark Samhoon
[email protected]These cupcakes were a little too sweet for my taste, but they were still good.
Steven Marshall
[email protected]Delicious! I added a little extra cinnamon and nutmeg to the batter, and they were perfect.
Angela Hudson
[email protected]These cupcakes were easy to make and turned out beautifully. I used a muffin tin instead of a cupcake pan, and they still came out perfect.
Daniella Williams
[email protected]I'm not a big fan of pumpkin, but these cupcakes were surprisingly good. The cream cheese frosting was the perfect complement to the pumpkin cake.
Mvvgii Tugsuu
[email protected]These cupcakes were a hit at my Halloween party! They were moist and fluffy, with the perfect amount of sweetness. The pumpkin flavor was subtle but definitely there.