Ingredients and Weight:
- Pumpkin puree: 15 ounces (1 can)
- Sugar: 1 cup
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ground ginger: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Eggs: 2 large
- Heavy cream: 1/2 cup
- Milk: 1/2 cup
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- In a large bowl, combine pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt.
- Beat in eggs, heavy cream, and milk until well combined.
- Divide the batter evenly among the prepared muffin liners.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per cupcake (1/8 of recipe):
- Calories: 180
- Fat: 9 grams
- Saturated fat: 5 grams
- Cholesterol: 60 milligrams
- Sodium: 120 milligrams
- Carbohydrates: 25 grams
- Dietary fiber: 2 grams
- Sugar: 15 grams
- Protein: 3 grams
Dish Characteristics:
- Moist and tender cupcakes
- Rich pumpkin flavor
- Perfect for fall gatherings
User Comments:
- "These cupcakes are so delicious! They are moist, flavorful, and perfect for pumpkin season."
- "I love that these cupcakes are crustless. They are so easy to make and they are always a hit with my guests."
- "I was surprised at how easy these cupcakes were to make. They turned out perfectly and everyone at my party raved about them."
Special Precautions and Tips:
- Do not overmix the batter, as this can make the cupcakes tough.
- If you don't have pumpkin puree, you can use mashed pumpkin or butternut squash.
- To make the cupcakes gluten-free, use a gluten-free flour blend.
- For a richer flavor, use dark chocolate chips or chopped walnuts.
