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Halloween Mini Pumpkin Cupcakes














Trans-fat Free, Low Sodium


1 cup self-rising flour
cup brown sugar
golden and packed
2 teaspoons pumpkin pie spice
1 large eggs
½ cup canne pumpkin purée
cup vegetable oil
cup sour cream
1 ½ teaspoons vanilla extract
1 x ginger
chopped and crystallized, optional
8 ounces cream cheese
1 package, at room temperature
½ cup butter, unsalted
at room temperature, 1 stick
2 cups powdered sugar
1 x food coloring
orange and black
1 x candies
orange, black, white, and yellow
1 x sugar crystals


Preheat oven to 350°F.

Line 24 mini muffin cups with 1¾x 1-inch your favorite Halloween paper liners or normal paper liners are fine too.

Cobmbine flour, golden brown sugar, and pumpkin pie spice in large bowl.

Mix together egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl, and whisk until blend.

Stir mixture into dry ingredients until completely combined.

Spoon batter into paper liners (batter will almost fill liners).

Scatter crystallized ginger over, if needed.

Bake cupcakes until tester inserted into center comes out clean, 15 to 17 minutes.

Remove cupcakes from pan and let cool completely on rack.

Using electric mixer, beat cream cheese and butter in large bowl to blend.

Beat in powdered sugar.

Divide frosting among 3 bowls.

Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white.

Chill frosting 1 to 2 hours or until firm enough to easily spread.

Frost cupcakes;

Decorate the cupcakes, using candy and sugar crystals as desired.

Serve or store in an air-tight container.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 43g (1.5 oz)
Amount per Serving
Calories 16461% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 100mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 21% Vitamin C 0%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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