Directions:
- Place egg whites in a bowl; let stand at room temperature for 30 minutes.
- Meanwhile, in another bowl, cream butter and brown sugar. Add the egg yolks, milk and vanilla; mix well. Combine the flour, pumpkin pie spice and baking soda; add to the creamed mixture until combined.
- Fill paper-lined muffin cups half full. Bake at 350° for 20 minutes.
- Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold in nuts. Spread about 2 tablespoons over each cupcake.
- Bake 11-12 minutes longer or until golden brown and a toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.66 Kcal (1091 kJ) | ||
| Calories from fat | 110.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.25g | 19% | |
|---|---|---|---|
| Cholesterol | 47.89mg | 16% | |
| Sodium | 75.37mg | 3% | |
| Potassium | 108.9mg | 2% | |
| Total Carbs | 35.47g | 12% | |
| Sugars | 21.14g | 85% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 3.32g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.7mg | 10% | |
| Calcium | 45.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 350.78 Kcal (1469 kJ) | ||
| Calories from fat | 148.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.48g | 19% | |
|---|---|---|---|
| Cholesterol | 64.45mg | 16% | |
| Sodium | 101.42mg | 3% | |
| Potassium | 146.55mg | 2% | |
| Total Carbs | 47.74g | 12% | |
| Sugars | 28.45g | 85% | |
| Dietary Fiber | 1.1g | 3% | |
| Protein | 4.47g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.3mg | 10% | |
| Calcium | 61.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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