Surprise Pumpkin Cupcakes
Recipe by: Taste of Home Magazine
I like to share these little pumpkin cakes at work. Cupcakes are the perfect workplace treat because they're already wrapped up and so easy to eat. —Kathleen Dimmich, Easton, Pennsylvania
Ingredients
1 can (15 oz.) solid-pack pumpkin
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
Filling:
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
Preparation
- Preheat oven to 350° F.
- In a large bowl, beat the pumpkin, sugar, oil and 4 eggs until well blended.
- In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Gradually beat into pumpkin mixture until blended.
- For filling, in another small bowl, beat cream cheese and sugar until smooth.
- Add the remaining egg and beat on low just until combined.
- Fill paper-lined muffin cups one-third full.
- Drop filling by tablespoonfuls into center of each cupcake and then cover with remaining batter.
- Bake at 350° for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Refrigerate leftovers.
Nutrition
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Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 237 |
| Fat | 13 g |
| Saturated Fat | 4 g |
| Cholesterol | 47 mg |
| Sodium | 135 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | trace |
| Protein | 3 g |
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