Dessert for 24

Pumpkin Cupcakes

Name: Pumpkin Cupcakes
Total time: 30 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 2 tsp baking powder; 1 tsp baking soda; 1 1/2 tsp ground cinnamon; 1 tsp pumpkin pie spice; 1/2 tsp fine sea salt; 3 large eggs; 1 cup extra light olive oil; 15 oz pumpkin puree; 12 oz cream cheese; 3/4 cup unsalted butter; 2 cups powdered sugar; 1 tbsp vanilla extract; 1 pinch fine sea salt

Pumpkin-spiced cupcakes bake until tender, then cool and receive a smooth cream cheese frosting.

$0.38per serving $

30 minstart to table

24servings

American Vegetarian Kid-friendly Budget Desserts Fall

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp fine sea salt
3 large eggs
1 cup extra light olive oil
15 oz pumpkin puree
12 oz cream cheese
3/4 cup unsalted butter
2 cups powdered sugar
1 tbsp vanilla extract
1 pinch fine sea salt

Steps

Heat the oven to 350 F and grease two 12-cup muffin pans with cooking oil.
Whisk the flour, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl.
Whisk the eggs, olive oil, and pumpkin puree in another bowl, then stir them into the dry mixture.
Divide the batter among the muffin cups and bake for 18 to 20 minutes, until a toothpick comes out clean.
Cool the cupcakes for 10 minutes in the pans, then cool them completely on a rack.
Beat the cream cheese, butter, powdered sugar, vanilla, and salt until smooth, then frost the cooled cupcakes.

Main ingredient on sale this week? See what to make with eggs on sale.