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Tiffany's Pumpkin Cupcakes

Tiffany's Pumpkin Cupcakes

Reynolds Kitchens

"Moist, yellow cupcakes with cinnamon and spice make a great dessert or snack, with or without frosting."
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servings 132 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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.


  • Reynolds Kitchens Tips:
  • To make Parchment Paper Baking cups, cut Reynolds(R) Parchment Paper into 5” squares and press over the bottom of an upside-down glass. After baking, lift the cupcakes by the parchment edges.
  • Here's a video showing this handy kitchen tip.

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Read all reviews 9
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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.

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 aro...

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...

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.

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

Super easy and yummy

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 t...

EXCELLENT recipe ! I used half and half cream instead of water, and cooked them only 18 minutes. They were such a hit with the family, that I had to make a second batch, the same day.

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 minu...