Pumpkin Cupcakes

Pumpkin Cupcakes

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Vickie Parks


From a recipe card that I picked up while grocery shopping at our local Safeway store. I'm making an effort to clean out my exorbitant recipe folders that are stuffed to the brim with various recipes that I've collected for over 30 years. And I'm posting here all the recipes I want to keep and try later.


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24 (makes 2 dozen cupcakes)
20 Min
20 Min


  • 4 large
  • 2 cups
    granulated sugar
  • 2 cups
    all-purpose flour
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/2 tsp
    ground nutmeg
  • 2 cups
    mashed cooked pumpkin
  • 1/2 cup
    cooking oil (vegetable oil or canola oil)
  • 1/2 cup
  • 1/2 cup
    chopped dates (optional)
  • 1/2 cup
    chopped pecans
  • 1 (16-oz) can(s)
    cream cheese frosting, whipped for extra volume
  • ·
    baking sprinkles (in autumn colors of orange, gold or burnt red) - optional

How to Make Pumpkin Cupcakes


  1. Preheat oven to 350° (180°C). Place 24 paper baking liners in cupcake pans, then very lightly spray paper liners with non-stock spray; set aside.
  2. Beat eggs at medium speed with electric mixer until well blended. Add sugar, flour, baking soda, baking powder, nutmeg, mashed pumpkin, oil and milk. Stir in dates (if using) and pecans.
  3. Spoon batter into paper liners to about 3/4 full.
  4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan and cool completely on wire rack. Frost cooled cupcakes with whipped cream cheese frosting. Sprinkle the tops with baking sprinkles, if desired.

Printable Recipe Card

About Pumpkin Cupcakes

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Quick & Easy

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