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Pumpkin Cupcakes


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  • 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



Step 1

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.

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