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Ingredients
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 3 cups |
| vegetable oil: 1 cup |
| eggs: 4 |
| pumpkin puree: 2 cups |
| baking soda: 2 tsp |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1 tsp |
| ground cloves: 1 tsp |
| baking powder: 1/2 tsp |
| pecans (chopped): 1 cup |
| water: 2/3 cup |
| salt: 1 tsp |
| cream cheese: 8 oz |
| granulated sugar: 1/3 cup |
| eggs: 1 |
| milk chocolate chips: 6 oz |
No-Frost Pumpkin Cupcakes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
3 serving(s)
Tags
- Now the recipe I got did not give instructions so I tried to remember how oil batters work best. The way I did it came out great.
- Mix all dry ingredients in medium bowl.
- In large bowl add eggs and oil and beat with mixer.
- Add pumpkin. Also one can equals 15 oz. and that is all I used.
- Slowly add flour mix, then water.
- Pour into paper cup lined muffin tin half way, do not overfill.
- Add a tablespoon of topping mixture on top and sprinkle chips on top.
- Bake at 350 degrees, 25-30 minutes. Mine were done in 23.
- This makes a lot of cupcakes. I recommend you double the topping recipe and be very generous with it, adding even more than a tablespoon. I found myself short with single recipe amount despite not adding more than called for. This is a very sturdy and forgiving batter. I only had one tin so batter sat for a long time. I had to leave house unexpectedly. I put batter in fridge for 1/2 hour and still remaining cupcakes came out of oven fabulous.