Spiced Pumpkin Cupcakes
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- 1 box(es) Betty Crocker supermoist yellow cake mix
- 1 cup(s) canned pumpkin
- 1/2 cup(s) water
- 1/3 cup(s) vegetable oil
- 4 eggs
- 1 1/2 teaspoon(s) pumpkin pie spice
- 1/2 cup(s) pecans finely chopped
- 3 tablespoon(s) sugar
- container(s) Cream cheese frosting
- 1.Heat oven to 350 degrees. Place paper baking cups in each of the 24 regular size muffin cups.
- 2. In large bowl, beat cake mix,pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer.Divide batter among muffin cups, filling about 2/3 full.
- 3. Bake 19-24 minutes or until toothpick inserted in the center comes out clean.
- Cool 10 minutes , remove from pans to cooling rack. Cool completely about 30 minutes.
- 4. In a heavy 8 inch nonstick skillet , cook pecans and 2 T. sugar on low heat for about 8 minutes, stirring constantly until sugar melts. Spoon and spread pecans onto a sheet of waxed paper. Sprinkle remaining 1 T. sugar; toss. Cool
- 5. Frost cupcakes with frosting . Sprinkle edge of frosted cupcakes with sugared pecans pressing lightly into the frosting.
This recipe is a personal recipe added by reedcheryla and has not been tested or endorsed by MyRecipes.
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Spiced Pumpkin Cupcakes Recipe at a Glance
- COURSE: Cupcakes