pumpkin pie cupcakes
A delightful twist on the classic pumpkin pie, perfect for serving as individual treats at your next gathering.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup canned pumpkin not pumpkin pie filling
- 0.5 teaspoon baking soda
- 2 large eggs room temperature
- 1 cup granulated sugar
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, mix together the flour, baking soda, and sugar.
- In another bowl, whisk together the canned pumpkin and eggs.
- Combine the wet ingredients with the dry ingredients and mix until well incorporated.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Notes
Store in an airtight container for up to three days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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