12 Serves
91 Mins
1 g
31 g
10 g
Preheat your oven to 175°C and line a muffin tin with cupcake liners.
Ingredients, vitamins, and health benefits
Flour
Baking Powder
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Vitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
58 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
37 mg / 4,700 mgSodium
58 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and pumpkin pie spice.
In a separate bowl, cream the butter and sugar together until light and fluffy using a hand mixer.
Beat the eggs and pumpkin puree into the butter mixture until well combined.
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Divide the batter evenly into the prepared muffin tin and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cupcakes to cool on a wire rack before serving.
Pumpkin Pie Spice
Butter
Sugar
Egg
Pumpkin Puree
Vitamin A
90 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
58 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
37 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
50
g78
g60
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g