March 27
This versatile recipe creates delicious pumpkin spice cupcakes or a tray of bars. Top with the easy cream cheese frosting for a tempting treat perfect for the holidays.
Pumpkin Spice Cupcakes and Bars
This versatile recipe creates delicious pumpkin spice cupcakes or a tray of bars. Top with the easy cream cheese frosting for a tempting treat perfect for the holidays.
Ingredients
Bars and Cupcakes
- 2 cups all purpose flour
- 2 cups white sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon ground clove
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 15 ounces plain pumpkin puree
- 1 cup vegetable oil
Frosting
- 3 ounce cream cheese
- 2 cups powdered sugar
- 1 tablespoon milk
- 1 tablespoon vanilla
Topping (Optional)
- 1/2 cup demerara sugar
Instructions
Cupcakes
- Preheat oven to 350 degrees F (177 C).
- Line muffin pans with paper or foil cups.
- Sift flour, salt, baking powder, baking soda, cinnamon, clove and nutmeg together.
- Whisk eggs, then add sugar and mix until combined.
- Add canned pumpkin and vegetable oil and mix until combined.
- Add sifted dry ingredients incrementally and mix until combined.
- Fill paper cup-lined muffin pans 3/4 full with mixture.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out cleanly.
- Combine all ingredients for frosting.
- Let cupcake stand 5 minutes in pans to set up then remove from and place on wire rack to cool completely.
- Frost cooled cupcakes and sprinkle with demerara sugar (optional).
Bars
- Preheat oven to 350 degrees F (177 C).
- Prepare a 15 1/4″ x 10 1/4″ x 3/4″ jelly roll pan by spraying with cooking spray or coating with butter.
- Sift flour, salt, baking powder, baking soda, cinnamon, clove and nutmeg together.
- Whisk eggs, then add sugar and mix until combined.
- Add canned pumpkin and vegetable oil and mix until combined.
- Add sifted dry ingredients incrementally and mix until combined.
- Spread mixture in prepared jelly roll pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out cleanly.
- Allow to cool completely in pan.
- Combine all ingredients for frosting
- Frost cooled bars and sprinkle with demerara sugar (optional)
Notes
Servings:
Tray of Bars:
Yields 35 servings when cut into 2 inch wide x 2.2 inch long rectangles and 20 servings if cut into 2.5 inch wide x 3 inch long rectangles.Cupcakes:
6 jumbo, 12 large or 24 mini cupcakes depending on the size of muffin pans used.Nutrition Per Serving:
- Servings: 24
- Amount per serving | % Daily Value*
- Calories: 296 | –
- Total Fat: 16g | 20%
- Saturated Fat: 5.8g | 29%
- Cholesterol: 48mg | 16%
- Sodium: 209mg | 9%
- Total Carbohydrate: 36.7g | 13%
- Dietary Fiber: 0.9g | 3%
- Total Sugars: 27.3g
- Protein: 3.1g | –
- Vitamin D: 5mcg | 23%
- Calcium: 31mg | 2%
- Iron: 1mg | 6%
- Potassium: 95mg | 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Nutrition
Serving: 1gCalories: 1077kcalCarbohydrates: 163gProtein: 10gFat: 45gSaturated Fat: 34gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 140mgSodium: 742mgPotassium: 276mgFiber: 4gSugar: 126gVitamin A: 11406IUVitamin C: 3mgCalcium: 109mgIron: 4mg
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