Quick and Easy Pumpkin Cupcakes
Quick & Easy Pumpkin Cupcakes
Fix these cupcakes in a jiffy using spice cake mix, canned pumpkin and a prepared cream cheese frosting. Kids will love this sweet and spicy finger-food and clean-up will be a breeze.
Yields – 24 cupcakes (2 dozen)
Ingredients:
1 package (18.25 oz.) spice cake mix
1 can (15 oz.) pure pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 container (16 oz.) prepared cream cheese or vanilla frosting
Directions:
PREHEAT oven to 350° F. Paper-line or grease 24 muffin cups.
BLEND cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.
BAKE for 18 to 23 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. Spread cupcakes with frosting. Decorate with assorted sprinkles, if desired.
