Zutaten für Pumpkin Butterscotch Snacking Cupcakes
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Ground Cinnamon
- Ground Nutmeg
- Solid Pack Pumpkin
- 2 large eggs
- 1 1/2 cups packed brown sugar
- Vegetable Oil
- 1 1/2 cups chopped walnuts
- Butterscotch Chips
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Zubereitung von Pumpkin Butterscotch Snacking Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with 24 paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. Set aside.
- In a large bowl, beat 1 (15 ounce) can pumpkin puree, 2 large eggs, 1 1/2 cups packed brown sugar, and 1/2 cup vegetable oil on medium speed for 3 minutes.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped walnuts and 1 cup butterscotch morsels.
- Fill each muffin cup about halfway full with batter.
- In a small bowl, combine the remaining 1/2 cup chopped walnuts and 1/2 cup butterscotch morsels.
- Sprinkle 1 tablespoon of the remaining walnut and morsel mixture on top of each cupcake.
- Bake for 20-25 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Pumpkin Butterscotch Snacking Cupcakes!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
92g
Fat
24g
Carbs
12g
