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–+ servings

Pumpkin Spice Cupcakes and Bars

TrHendy
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.
Print Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 6 up to 35
Calories 1077 kcal

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
Keyword cupcake, pumpkin
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