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Tiffany's Pumpkin Cupcakes

Reynolds Kitchens

"Moist, yellow cupcakes with cinnamon and spice make a great dessert or snack, with or without frosting."
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Ingredients

servings 132 cals
Original recipe yields 24 servings (24 cupcakes)

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Directions

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  1. Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.
  2. Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.
  3. Spoon batter into baking cups.
  4. Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.

Footnotes

  • Reynolds Kitchens Tips:
  • To make Parchment Paper Baking cups, cut Reynolds® Parchment Paper into 5” squares and press over the bottom of an upside-down glass. After baking, lift the cupcakes by the parchment edges.
  • Here's a video showing this handy kitchen tip.

Nutrition Facts


Per Serving: 132 calories; 6.2 g fat; 17.6 g carbohydrates; 1.8 g protein; 24 mg cholesterol; 173 mg sodium. Full nutrition

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Reviews

Read all reviews 11
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i realy love this recipe althou i added half tsp of cinnamon and half of ginger and intead of water i added milk and they were delicious and spicey.

I made these for Thanksgiving breakfast to hold us over until the big feast. Everyone loved them! I added chocolate chips to some of them and pecans to top off others - they were great all aro...

Love this recipe. Very easy. I used a spice cake mix instead of yellow cake mix. Also have used in loaf pan for pumpkin bread.

I thought these were really good. They weren't overly sweet which is a good thing sometimes. I had a yellow cake mix & pumpkin purée that I wanted to use & this did the trick! My husband isn't a...

So soft and yummy, no need for frosting. I love that its such an easy recipe.

Super easy and yummy

Easy to make & I liked it, but it definitely needs frosting (I made cream cheese). I added cinnamon but it still lacked the pumpkin punch that I love; I should have heated the pumpkin first. A t...

So easy, so good! Made it as a bundt cake instead. After reading the other reviews, I added an extra half teaspoon of pumpkin pie spice, replaced the oil with melted butter, and the water with m...

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