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Deliciously Moist Pumpkin Spice Cup Cakes
Treat yourself and your family to a delicious and easy pumpkin spice snack cake. In just a few easy steps, you can make a homemade snack cup cake that is guaranteed to be a hit! Use this recipe to satisfy your sweet tooth and incorporate the seasonal flavor of pumpkin spice this Fall.
Enjoy it for a dessert after a meal or in the morning with your morning cup of coffee.
- Total Time: 25 minutes
- Yield: 30 1x
Ingredients
Units
Scale
- 1 C Melted Butter
- 2 C Sugar
- 15 oz Pumpkin Puree
- 4 Lg Eggs, lightly beaten
- 2 tsp Vanilla
- 2 C All Purpose Flour
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1 tsp Pumpkin Pie Spice
- 1 tsp Baking Powder
- 1 tsp Baking Soda
For the Frosting
- 6 oz Cream Cheese, softened
- 4 tbsp Butter, softened
- 2 C Powdered Sugar, sifted
- 2 tsp Vanilla
- 1/8 C Milk
Instructions
- Pre-heat the oven to 350° and grease a cup cake lined pan and set aside.
- Melt the butter completely and let cool.
- Then add the sugar, eggs, pumpkin and mix until combined.
- In a separate bowl combine; flour, salt, cinnamon, pumpkin spice, baking soda and baking powder.
- Pour in cup cake lined pan and fill 3/4 of the way full.
- Check at the 15 minute mark or until inserted toothpick comes out clean.
- Remove from oven and let cool completely before adding the icing.
- For the frosting combine softened cream cheese, butter, vanilla, milk and sifted powdered sugar.
- Combine with electric mixer until smooth.
- Spread the icing over cooled cup cakes or use your favorite icing piping technique and lightly dust with cinnamon, and ENJOY!
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 217
- Sugar: 22
- Sodium: 187
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 2
- Cholesterol: 51
