Ingredients for No Frost Pumpkin Cupcakes
- 2 cups all-purpose flour
- Sugar
- 1/2 cup vegetable oil
- 2 large eggs
- Pumpkin Puree
- 1 teaspoon baking soda
- Cinnamon
- Nutmeg
- Ground Cloves
- 1 teaspoon baking powder
- Pecans
- 1/2 cup water (or more, as needed)
- 1/2 teaspoon salt
- Cream Cheese
- Egg
- Chocolate Chips
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How to Make No Frost Pumpkin Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In a large bowl, beat together the eggs, oil, and pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Slowly add water until batter reaches desired consistency.
- Fill each cupcake liner halfway with batter.
- Top each cupcake with a tablespoon (or more!) of the topping mixture and sprinkle with chocolate chips.
- Bake for 25-30 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.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
886g
Fat
168g
Carbs
105g
