Spiced Pumpkin Cupcakes
By GreenEyedLillies on December 8th, 2008 . Filed under: Decorating, Recipes .
Mmm! Toasted and sugared nuts top cream cheese frosting on sweet and spicy pumpkin cupcakes.
Prep Time: 40 min
Total Time: 1 hour 35 min
Makes: 24 cupcakes
| 1/2 | cup finely chopped pecans |
| 3 | tablespoons sugar |
| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1 | cup (from 15-oz can) pumpkin (not pumpkin pie mix) |
| 1/2 | cup water |
| 1/3 | cup vegetable oil |
| 4 | eggs |
| 1 1/2 | teaspoons pumpkin pie spice |
| 1 | container Betty Crocker® Rich & Creamy cream cheese frosting |
- Heat oven to 350°F (or 325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
- In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.
- In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting.
Recipe courtesy of Betty Crocker.
**I made a batch of these Spiced Pumpkin Cupcakes this weekend for a Christmas Party with my local Moms group. The kids and adults loved them! They were very easy to make too. I left off the nuts because some of the kids in the group had nut allergies. **
March 2nd, 2011 at 11:09 am
The good is the enemy of the best.