Surprise Pumpkin Cupcakes

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Surprise Pumpkin Cupcakes
Prep Time
25 min
Cook Time
20 min
Yield
24 servings
Recipe by: Taste of Home Magazine

I like to share these little pumpkin cakes at work. Cupcakes are the perfect workplace treat because they're already wrapped up and so easy to eat. —Kathleen Dimmich, Easton, Pennsylvania

Ingredients

  • 5 Eggland’s Best Eggs (large)
  • 1 can (15 oz.) solid-pack pumpkin
  • 2 cups sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Filling

  • 1 package (8 oz.) cream cheese, softened
  • 1/3 cup sugar

Nutrition

Serving Size
1 serving
Calories
237
Fat
13 g
  Saturated Fat
4 g
Cholesterol
47 mg
Sodium
135 mg
Carbohydrates
27 g
Dietary Fiber
trace
Protein
3 g
Preparation

Preheat oven to 350° F.

In a large bowl, beat the pumpkin, sugar, oil and 4 eggs until well blended.

In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Gradually beat into pumpkin mixture until blended.

For filling,  in another small bowl, beat cream cheese and sugar until smooth.

Add the remaining egg and beat on low just until combined. 

Fill paper-lined muffin cups one-third full.

Drop filling by tablespoonfuls into center of each cupcake and then cover with remaining batter. 

Bake at 350° for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

Refrigerate leftovers.

Filed Under: Dessert

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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