Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line your muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, and spices until well combined.
- In a larger bowl, whisk together eggs, pumpkin puree, mayonnaise, and water until smooth.
- Pour the dry ingredients into the wet ingredients and gently fold until just combined.
- Fill each cupcake liner about two-thirds full with the batter and bake for 17-19 minutes.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together cream cheese and butter until smooth and creamy, then gradually add powdered sugar and vanilla.
- Tint frosting with orange and green gel coloring, then pipe onto cooled cupcakes to decorate.
Nutrition
Calories: 225kcalCarbohydrates: 19gProtein: 12gFat: 10gSaturated Fat: 3.5gCholesterol: 30mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 6gVitamin A: 300IUCalcium: 1mgIron: 4mg
Notes
This recipe yields juicy, golden-brown chicken tenders with a perfectly seasoned, crunchy coating. Ideal for a quick family dinner or game day!
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