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Pumpkin Cupcakes

Pack the delicious flavor of pumpkin pie into a cupcake, and savor the sweet tastes of cinnamon, ginger, nutmeg and pumpkin with your morning coffee or tea.

Recipe by Canned Food Alliance
Servings
24
Tags
vegetarian, dessert, halloween

Ingredients

  • 2 1/4 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cups sugar
  • 1/2 cup vegetable shortening
  • 2 eggs
  • 1 cup canned solid-pack pumpkin
  • 3/4 cup milk
  • 1/2 teaspoon baking soda
  • 1/2 cup canned walnuts, chopped Frosting (as needed)

Preparation

  1. Heat oven to 350ยบ F.
  2. Sift flour, baking powder, salt and spices; set aside.
  3. Beat sugar and shortening until fluffy.
  4. Beat in the eggs, one at a time.
  5. Mix the pumpkin, milk and baking soda.
  6. Add to the shortening mixture alternately with dry ingredients.
  7. Mix just until well blended.
  8. Stir in nuts.
  9. Fill 24 greased (or paper-lined) muffin tin cups 3/4 full.
  10. Bake for 25 minutes or until one of the center muffins springs bake when pushed.
  11. Cool on a rack.
  12. Frost with your favorite frosting, if desired