Ingredients for Mini Pumpkin Cupcakes
- Canned Solid Pack Pumpkin
- Unsalted Butter
- Orange Juice
- 2 large eggs
- All Purpose Flour
- Sugar
- Baking Soda
- Salt
- Nutmeg
- Cinnamon
- Powdered Sugar
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How to Make Mini Pumpkin Cupcakes
- Preheat oven to 375°F (190°C).
- Line a 48-cup mini muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 cup pumpkin puree and 1/2 cup apple cider or apple juice until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fill each mini muffin liner about 2/3 full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust generously with powdered sugar and serve with fresh fruit and berries.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
26g
Fat
3g
Carbs
3g
