Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes Author: The Credits: Matthew Kimura

Made in an easy muffin method, the harvest flavours in these cupcakes are the base for our creepy Halloween cupcake collection.

  • Portion size 12 servings

Ingredients

  • 1 1/2 cup all purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil

Method

Line 12 large muffin cups with paper liners; set aside.

In large bowl, whisk together flour, sugar, cinnamon, ginger, salt, baking powder, baking soda and cloves. In separate bowl, whisk eggs; blend in pumpkin and oil. Pour over flour mixture; stir just until moistened. Spoon into prepared cups, filling to top; with wet spoon, flatten tops.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool on rack. (Make-ahead: Wrap individually in plastic wrap and store at room temperature for up to 24 hours. Or enclose in airtight container and freeze for up to 2 weeks.)

 

Nutritional facts Per cupcake: about

  • Sodium 143 mg
  • Protein 3 g
  • Calories 222.0
  • Total fat 10 g
  • Cholesterol 31 mg
  • Saturated fat 1 g
  • Total carbohydrate 31 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 42.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pumpkin Spice Cupcakes