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5 from 1 vote

Pumpkin Chili Cupcake with Abuelita

Taking the fun flavors of chocolate and chili and marrying them in a cupcake.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Abuelita cupcakes, cream cheese frosting, pumpkin chili cupcake
Servings: 20 cupcakes
Calories: 364

Ingredients

Cupcake Ingredients

  • 2 C canned pumpkin
  • 2/3 C vegetable oil
  • 2 C sugar
  • 1/4 C soy milk
  • 1 t vanilla extract
  • 2 1/2 C flour
  • 1/4 t black pepper
  • 1/4 t oregano
  • 1/4 t cumin
  • 1/4 t chili powder
  • 1/4 t ground paprika
  • 1/4 t ground chipotle pepper
  • 1/4 t cinnamon
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 bar Abuelita

Frosting Ingredients

  • 1 pkg of cream cheese
  • 1/4 C butter
  • 1/4 C pumpkin
  • 1 t vanilla extract
  • 4 C powdered sugar
  • 1/2 bar of Abuelita

Instructions

Cupcake Instructions

  • In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla. Sift in the flour. In a separate bowl, combine all the spices. Add spice, baking soda, and baking powder. Do not over-mix. Melt 1/2 bar of Abuelita and stir in.
  • Bake for 20 min at 350 F.

Frosting Instructions

  • Mix cream cheese and butter well. Add pumpkin and vanilla extract. Add powdered sugar. Split frosting in half. Add melted Abuelita to 1/2 of the frosting. Note: If you plan to heavily frost the cupcakes, you may need to double this recipe.

Nutrition

Calories: 364kcal | Carbohydrates: 59g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 18mg | Sodium: 93mg | Potassium: 106mg | Fiber: 1g | Sugar: 45g | Vitamin A: 4205IU | Vitamin C: 1.4mg | Calcium: 30mg | Iron: 1.2mg