Polka Dot Pumpkin Cupcakes Recipes

POLKA-DOT PUMPKIN PIE

Polka-Dot Pumpkin Pie image

Provided by Food Network

Categories dessert

Time 1h

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 can (15 ounces) pumpkin puree
2 eggs, well beaten
1 cup brown sugar, packed
1 small can (5 ounces) evaporated milk
Pinch salt
1 teaspoon allspice
1/4 teaspoon ground cloves
1 unbaked 9-inch pie shell
1/2 cup raisins, chopped

Steps:

Preheat oven to 350 degrees F.
Mix the pumpkin, eggs, sugar, evaporated milk, salt, and spices together, blending well. Put into the pie shell and scatter the raisins evenly over the top. Bake on the middle rack for 45 minutes.

POLKA DOT PUMPKIN CUPCAKES

Polka Dot Pumpkin Cupcakes image

Miniature chocolate chips dot these rich pumpkin and cream cheese cupcakes. No frosting required for these treats.

Provided by Allrecipes Member

Time 1h15m

Yield 18

Number Of Ingredients 10

Ingredients

½ cup cream cheese
1 large egg
2 tablespoons granulated sugar
⅔ cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1 (16 ounce) package pound cake mix
1 cup LIBBY'S® 100% Pure Pumpkin
⅓ cup water
2 large eggs eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda

Steps:

PREHEAT oven to 325 degrees F. Grease or paper-line 18 muffin cups.
BEAT cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels.
COMBINE cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl; beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tablespoon topping over batter.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Nutrition Facts : Calories 201.8 calories, Carbohydrate 23.3 g, Cholesterol 54.4 mg, Fat 11 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 4.5 g, Sodium 207.3 mg, Sugar 16.5 g

POLKA DOT PUMPKIN CUPCAKES

Polka Dot Pumpkin Cupcakes image

Miniature chocolate chips dot these rich pumpkin and cream cheese cupcakes. No frosting required for these treats.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1/2 1/2 cup (4 oz.)
1 1 large
2 2 tablespoons granulated sugar
2/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1 1 pkg. (16 oz.)
1 cup LIBBY'S® 100% Pure Pumpkin LIBBY'S® 100% Pure Pumpkin
1/3 1/3 cup water
2 2 large
2 2 teaspoons pumpkin pie spice
1 1 teaspoon baking soda

Steps:

PREHEAT oven to 325° F. Grease or paper-line 18 muffin cups.
BEAT cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels. Set aside.
COMBINE cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl; beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tablespoon topping over batter in each cup.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

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