Pumpkin Cupcakes With Cream Cheese Icing

Name: Pumpkin Cupcakes With Cream Cheese Icing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: American
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 237 milliliters packed brown sugar; 425 grams can pumpkin puree (I used a 14-oz can and it was still lovely and pumpkin-y); 1 teaspoon coarse salt; 4 larges eggs, lightly beaten; 473 milliliters all-purpose flour; 237 milliliters granulated sugar; 0 teaspoons ground allspice; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 0 teaspoons freshly grated nutmeg (I doubled this because I love nutmeg.); 237 milliliters unsalted butter, melted and cooled

Pumpkin Cupcakes With Cream Cheese Icing might be just the American recipe you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 29g of fat, and a total of 652 calories. This recipe serves 7. It is a good option if you're following a vegetarian diet. If you have pumpkin puree, nutmeg, brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.