Grab-and-go pumpkin pie cupcakes!

MJ

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
8
Yield:
8 cupcakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.

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  • Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl. Mash white sugar and butter together in a separate bowl until combined; stir in pumpkin puree, egg white, milk, and 1/2 teaspoon vanilla extract. Mix flour mixture into pumpkin mixture until batter is combined. Fill muffin cups 3/4-full with batter.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 15 minutes. Cool to room temperature.

  • Beat cream cheese, margarine, and confectioners' sugar together in a bowl until smooth. Add yogurt and remaining 1/2 teaspoon vanilla extract and beat until frosting is well combined. Frost cupcakes.

Nutrition Facts

113 calories; protein 2.1g; carbohydrates 15.6g; fat 4.7g; cholesterol 10.2mg; sodium 164.2mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
09/14/2016
These were actually pretty good. Quick and easy to make. I subbed sour cream for the yogurt because that's what I had. The batter was rather thick and I was worried they would not bake but they did. Baking time was about 19 minutes and I only got 6 cupcakes instead of 8. Read More
(2)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/13/2016
These were actually pretty good. Quick and easy to make. I subbed sour cream for the yogurt because that's what I had. The batter was rather thick and I was worried they would not bake but they did. Baking time was about 19 minutes and I only got 6 cupcakes instead of 8. Read More
(2)
Rating: 4 stars
11/02/2019
The title is a little misleading. It is not like the texture of a pumpkin pie, it is a cake- a cupcake. That being said, it turned out good and was tasty. I did add more cinnamon and spices like ginger and cloves to give it more pumpkin spice flavor. I also doubled the recipe and got around 11 cupcakes. Bake time was more like 18 minutes. I omitted the frosting. Read More
(1)
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