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Pumpkin Spice Cupcakes

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  • 1 box (18.25 ounces) French vanilla or yellow cake mix
  • 1 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup buttermilk
  • 1/3 cup vegetable oil
  • 4 large eggs
Servings: 12

  1. Preheat the oven to 350°F. Line 24 muffin cups with paper liners.
  2. Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified, using the amount of vegetable oil that is called for, and adding the eggs. Beat with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer.
  3. Spoon half the batter into a ziplock bag. Snip 1/4 inch corner from the bag and fill the paper liners two-thirds full. Repeat with the remaining batter. Bake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove the cupcakes from the baking pans, place on a wire rack, and allow to cool completely.

Estimated Nutrient Breakdown:

Calories: 3,043.66
Weight: 1,222.50g
Total Fat: 114.31g
Saturated Fat: 20.97g
Trans-Fat: 1.84g
Monounsaturated Fat: 65.24g
Polyunsaturated Fat: 17.89g
Protein: 53.14g

Cholesterol: 751.35g
Sodium: 4,412.78g
Calcium: 1,492.11g
Magnesium: 154.61g
Potassium: 1,312.60g
Iron: 18.09g
Zink: 5.21g
Phosphorus: 2,251.17

Vit A: 2,252.05
Vit B1: 1.40
Vit B2: 2.53
Vit B3: 13.17
Vit B6: 0.94
Vit B12: 2.70
Vit D: 4.00
Vit E: 4.00
Vit K1: 55.47


Caution: Sulfites
Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: Wild Food Box awesome plugin!!

Author: Epicurious
Tags: Wild Food Box

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