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Add a photoThis cupcake goes great with a marshmallow filling and cinnamon cream cheese frosting!
Ingredientes
- 3 cups all purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp pumpkin pie spice
- 2 sticks unsalted butter
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs
- 1 cup milk
- 1 1/2 cup canned pumpkin
Direcciones
- Pre heat oven 350 degrees and line muffin pan with cupcake liners
- In a large bowl combine dry ingredients. Flour,baking soda,baking soda, salt, cinnamon, nutmeg, ginger, and pumpkin pie spice.
- Cream butter and both white sugar and brown sugar until creamy.
- Add eggs one at a time until well blended.
- Add dry ingredients and milk, alternating until well combined
- Mix in pumpkin purée
- Fill cupcake liners 2/3 full
- Bake 18 min. Or until toothpick inserted in center comes out clean.
- Let cupcake cool in pan for 5 min then remove to wire racks
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 30 servings | |
| Calories 169 | |
| Calories from Fat 63 | 37% |
| Total Fat 7.17g | 9% |
| Saturated Fat 4.3g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 218mg | 9% |
| Potassium 59mg | 2% |
| Total Carbs 24.24g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 14.35g | 10% |
| Protein 2.41g | 4% |
