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Spiced Pumpkin Cupcakes Recipe

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This recipe for Spiced Pumpkin Cupcakes is from The Poljak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2cup water
1/3cup vegetable oil
4 eggs
1 1/2teaspoons pumpkin pie spice
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
Directions:
Directions:
Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.

In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).

Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Frost cupcakes with frosting.
Number Of Servings:
Number Of Servings:
24 cupcakes

 

 

 

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