Fix these Quick & Easy Pumpkin 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.
- 1 package (18.25 oz.) spice cake mix
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 3 large eggs
- 1/3 cup vegetable oil
- 1/3 cup water
- 1 container (16 oz.) prepared cream cheese or vanilla frosting
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.
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Pumpkin Spice cupcakes
I took the advice of adding 1/2 tsp. cinnamon, 1/2 tsp. ginger and 1/4 tsp. cloves, and they turned out delicious. I made 8 regular sized cupcakes and 45 mini cakes (to take to work tomorrow - if they last that long!) Thanks for a great recipe.
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