Pumpkin Cupcakes

Pumpkin Cupcakes
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Calories 504 cals
Total Fat 16 g
Cholesterol 42 mg
Dietary Fiber 1 g
Sodium 258 mg
Protein 6 g
Total Carbohydrate 85 g

Prep Time: 25 Minutes

Time to Table: 2 Hours

Serves: 12


  • 1 1/2 cup all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup packed light brown sugar
  • 1/2 cup canola oil
  • 1 cup Daisy Cottage Cheese, divided
  • 2 large eggs
  • 3/4 cup pure pumpkin
  • 1/2 cup mini semisweet chocolate chips
  • 4 ounces cream cheese, softened
  • 1/4 teaspoon maple flavoring
  • 5 cups powdered sugar


Heat the oven to 350 degrees. Line 12 muffin cups with paper liners. Whisk the flour, pumpkin pie spice, baking powder and baking soda in a medium bowl. Beat the brown sugar and oil in a large bowl at medium speed for 1 minute. Beat in ½ cup cottage cheese. At low speed, beat in the eggs, one at a time, until combined. Beat in the pumpkin. Slowly beat in the flour mixture; stir in the chocolate chips. Divide the batter between the muffin cups. Bake for 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes. Remove from the pan and cool completely on a wire rack. Process the cream cheese and ½ cup cottage cheese in a food processor until smooth; place in a large bowl. At low speed, beat in the maple flavoring. Slowly beat in 4 cups powdered sugar, adding the remaining powdered sugar, as necessary, for desired consistency. Frost the cupcakes and decorate as desired; let stand until set. Cover and store cupcakes in refrigerator; serve at room temperature.


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