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Pumpkin Spice Cakes

4 star rating
 

Submitted by: bevinsimi

 

Photo by: Janet Meredith

Fantastic pumpkin spice cup cakes flavored with classic savory seasonings that will be a hit.
 

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground cloves
  • 3/4 cup sugar
  • 1/2 cup shortening
  • 1/2 cup molasses
  • 1 egg
  • 1 cup canned pumpkin
  • Frosting (optional)

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Method

Grease eighteen 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl, stir together flour, baking soda, cinnamon, salt, and cloves; set aside. In a large bowl, beat sugar and shortening with an electric mixer on medium to high speed until well mixed. Add molasses and egg; beat well. Add flour mixture and pumpkin alternately to molasses mixture, beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake in a 400 degree F oven about 20 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups. Cool completely. Frost, if desired.

 

Notes: Per cupcake: 155 cal., 6 g total fat (2 g sat. fat), 12 mg chol., 143 mg sodium, 24 g carbo., 1 g fiber, and 2 g pro. Dietary exchanges: 1-1/2 other carbohydrate, 1 fat. According to the cook who submitted this recipe, it dates back to the days when everyone started with fresh pumpkins and cooked down the pulp. But lucky for us, we now have canned pumpkin, and can get the same great taste without all the extra work. Prep: 20 min. Baking: 20 min.

 

Number of Servings: 18

 

Submitted by: bevinsimi ()

 

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