Mini Pumpkin Cupcakes
35 mins (prep 25, cooking 10)
11 ingredients
48 servings
These delicious little morsels were featured as part of an "Open House Buffet for 12" that was in a December 1985 issue of Bon Appetit. Serve with fresh fruit and berries. Leftovers are great for breakfast the next day!

Categories:  <-60-mins , cupcake , easy , cakes , healthy , time-to-make , dessert ,
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Serving Size (14.94 g)
Servings 48
Amount per Serving
Calories 54.09 Calories from Fat 9.45
% Daily Value *
Total Fat 1.05g 77.23%
Saturated Fat 0.64g 153.66%
Trans Fat 0.04g %
Cholesterol 2.65mg 42.39%
Sodium 62.87mg 125.74%
Total Carbohydrate 10.91g 174.5%
Dietary Fiber 0.14 g 25.92%
Sugars 7.54 g %
Protein 0.47g 45.31%
Vitamin A 34.41IU% Vitamin C 0.86mg%
Calcium 1.5mg% Iron 0.21mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
canned solid-pack pumpkin, grated nutmeg