Spiced Pumpkin Cupcakes

By on December 8th, 2008 . Filed under: Decorating, Recipes .

Spiced Pumpkin Cupcakes

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


  1. 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.
  2. 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.
  3. 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).
  4. 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.                                     
  5. 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. **

Blog Widget by LinkWithin

1 Response to Spiced Pumpkin Cupcakes

  1. toto toilets

    The good is the enemy of the best.

Leave a Reply