Autumn Pumpkin Cupcakes Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 cups sugar
- 1 can (15 ounces) solid-pack pumpkin
- 4 large eggs
- 3/4 cup canola oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350 °. Line 24 muffin cups with paper liners. In a large bowl, beat sugar, pumpkin, eggs, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, pie spice, salt and baking powder; gradually beat into pumpkin mixture.
- Fill prepared cups two-thirds full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
- For sauce, in a small heavy saucepan, combine brown sugar, cream, butter and salt; bring to boil. Reduce heat; cook and stir 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to room temperature.
- Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes; drizzle with sauce.
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