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Add a photoI had left over pumpkin pie filling after making my Thanksgiving pies; I think my pie shells were smaller than the package advertised! I really dislike throwing unused food away & wanted to try & find a use for it. So I made up this recipe. It is a very tender cake; with a hint of pumpkin & very reminiscent of carrot cake. It ended up that I did not have standard size cupcake liners so I had to make jumbo cupcakes. I got 9 jumbo cupcakes so I am guessing the recipe would make about 18 cupcakes in all. I do not think this batter would hold up well in a standard cake pan, to crumbly & tender. But if you try it & it works please let me know.
Ingredientes
- 2 sticks butter at room temperature
- 2 cups sugar
- 3 eggs
- 2 cups flour
- 3 1/2 tsp. baking powder
- 1 tsp. salt
- 2 cups pumpkin pie filling/liquid
- 1 recipe brown sugar cream cheese frosting
Direcciones
- Pre-heat oven to 350 degrees.
- Mix flour, baking powder & salt into small bowl.
- Beat butter & sugar in mixer until very pale & fluffy.
- Add one egg at a time, mixing thoroughly between each egg.
- Add about 1/3 of pumpkin pie liquid & mix thoroughly.
- Add 1/3 of flour mixture; scraping bowl as needed.
- Alternate pumpkin liquid & flour, scraping bowl often, until all flour & pumpkin are mixed in.
- Fill cupcake liners 3/4 full. Bake at 350 degrees for 18-22 minutes, or until a cake tester or toothpick inserted into center of cake comes out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 18 servings | |
| Calories 237 | |
| Calories from Fat 97 | 41% |
| Total Fat 11.05g | 14% |
| Saturated Fat 6.7g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 457mg | 19% |
| Potassium 28mg | 1% |
| Total Carbs 32.88g | 9% |
| Dietary Fiber 0.4g | 1% |
| Sugars 22.3g | 15% |
| Protein 2.46g | 4% |
