Tiffany's Pumpkin Cupcakes Recipe -
Tiffany's Pumpkin Cupcakes Recipe
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Tiffany's Tips for Pumpkin Cupcakes
See how to bake moist spiced pumpkin cupcakes in parchment paper cups. See more

Tiffany's Pumpkin Cupcakes

Recipe by  

"Moist, yellow cupcakes with cinnamon and spice make a great dessert or snack, with or without frosting."

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  1. Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.
  2. Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.
  3. Spoon batter into baking cups.
  4. Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.
Kitchen-Friendly View


  • Reynolds Kitchens Tips:
  • To make Parchment Paper Baking cups, cut Reynolds® Parchment Paper into 5” squares and press over the bottom of an upside-down glass. After baking, lift the cupcakes by the parchment edges.

Reviews More Reviews

Nov 06, 2013

i realy love this recipe althou i added half tsp of cinnamon and half of ginger and intead of water i added milk and they were delicious and spicey.

Dec 06, 2013

I made these for Thanksgiving breakfast to hold us over until the big feast. Everyone loved them! I added chocolate chips to some of them and pecans to top off others - they were great all around.


8 Ratings

Dec 08, 2013

So soft and yummy, no need for frosting. I love that its such an easy recipe.

Nov 29, 2013

Super easy and yummy

Feb 10, 2015

I thought these were really good. They weren't overly sweet which is a good thing sometimes. I had a yellow cake mix & pumpkin purée that I wanted to use & this did the trick! My husband isn't a fan of desserts that are too sweet so he loved them. :) thanks for sharing the recipe!

Feb 26, 2014

Easy to make & I liked it, but it definitely needs frosting (I made cream cheese). I added cinnamon but it still lacked the pumpkin punch that I love; I should have heated the pumpkin first. A touch more spice might be in order as well.

Feb 02, 2014

I made this recipe yesterday for a small gathering. It RULED. Easy to make, easy to hand-mix, very little prep mess. My friends descended upon the piping hot, tender/moist cupcakes about 5 minutes after they were baked. Delicious, pumpkin-tastic and not overly-sweet. This recipe also halves down very well (I separated the white from the second egg and used another whole egg). I baked these for approx. 25 minutes, and they were great! I'm probably going to develop a baking problem because of this recipe.

Dec 29, 2013

Love this recipe. Very easy. I used a spice cake mix instead of yellow cake mix. Also have used in loaf pan for pumpkin bread.


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  • Calories
  • 132 kcal
  • 7%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 173 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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