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Description
Topped with a delicious cream cheese frosting, these pumpkin cupcakes are filled with the flavors of fall. Made with grated pumpkin, as opposed to pumpkin puree, these cupcakes are reminiscent to carrot cake. Raisins, orange zest, and cinnamon add warmth and luxurious flavor to these pumpkin cupcakes. Bake time is 20 to 25 minutes. Put into the refrigerator after baking and icing to encourage the release of all the flavors.
Ingredients
US|METRIC
4 SERVINGS
- 175 mL sunflower oil
- 175 grams muscovado sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 200 grams pumpkin (grated)
- 100 grams raisins (optional)
- 1 orange
- 2 tsp. ground cinnamon
- 200 grams flour
- 1 tsp. baking powder
- 200 grams cream cheese
- 85 grams icing sugar
- nuts
- pecans
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Directions
- Pre-heat the oven to 180C.
- Line a muffin tin with 12 paper liners.
- In a bowl, add the oil, sugar, eggs, and vanilla extract, and beat all the ingredients together.
NutritionView More
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1250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1250Calories from Fat650 |
| % DAILY VALUE |
| Total Fat72g111% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol215mg72% |
| Sodium350mg15% |
| Potassium720mg21% |
| Protein17g |
| Calories from Fat650 |
| % DAILY VALUE |
| Total Carbohydrate140g47% |
| Dietary Fiber8g32% |
| Sugars82g |
| Vitamin A90% |
| Vitamin C60% |
| Calcium25% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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