Dessert for 24

Pumpkin Cupcakes

Name: Pumpkin Cupcakes
Total time: 30 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 2 tsp baking powder; 1 tsp baking soda; 1 1/2 tsp ground cinnamon; 1 tsp pumpkin pie spice; 1/2 tsp fine sea salt; 3 large eggs; 1 cup extra light olive oil; 15 oz pumpkin puree; 12 oz cream cheese; 3/4 cup unsalted butter; 2 cups powdered sugar; 1 tbsp vanilla extract; 1 pinch fine sea salt

$2.70for 430 minServes 24

Pumpkin-spiced cupcakes bake until tender, then cool and receive a smooth cream cheese frosting.

Photo: natashaskitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggs, 3$0.30 each typical	3	$0.90Typical price
	Canned pumpkin, 15 oz$0.14/oz typical	15 oz	$2.10Typical price
	Cream cheese, 12 oz$0.30/oz typical	12 oz	$3.60Typical price
	Butter, 6 oz$0.40/oz typical	6 oz	$2.40Typical price
Total for the servings shown		$16.20

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

FlourSugar and brown sugarBaking powder and sodaDried herbs, spices and seasoning blendsSalt and pepperOlive and cooking oilSyrups, molasses, powdered sugarCornstarch, vanilla, yeast, cocoa

Not included in the cost.

30 minstart to table
Easydifficulty
24servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Desserts Fall

Typical price

$0.68 per serving$2.70 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp fine sea salt
3 large eggs
1 cup extra light olive oil
15 oz pumpkin puree
12 oz cream cheese
3/4 cup unsalted butter
2 cups powdered sugar
1 tbsp vanilla extract
1 pinch fine sea salt

Steps

Heat the oven to 350 F and grease two 12-cup muffin pans with cooking oil.
Whisk the flour, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl.
Whisk the eggs, olive oil, and pumpkin puree in another bowl, then stir them into the dry mixture.
Divide the batter among the muffin cups and bake for 18 to 20 minutes, until a toothpick comes out clean.
Cool the cupcakes for 10 minutes in the pans, then cool them completely on a rack.
Beat the cream cheese, butter, powdered sugar, vanilla, and salt until smooth, then frost the cooled cupcakes.

Main ingredient on sale this week? See what to make with eggs on sale.