Today, I thought I would share a SPICED PUMPKIN CUPCAKE recipe that I had at my All Day Crop on Saturday. These cupcakes are so yummy! A terrific fall treat...Enjoy!
SPICED PUMPKIN CUPCAKES
1/2 cup finely chopped pecans
3 tablespoons sugar
1 box yellow cake mix
1 cup canned pumpkin
1/2 cup water
1/3 cup vegetable oil
4 eggs
1-1/2 teaspoons pumpkin pie spice
1 container cream cheese frosting
Heat oven to 350 degrees. Place paper baking cups in each of 24 cups of a muffin pan.
In heavy skillet, cook pecans and 2 tablespoons sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Sprinkle with remaining 1 tablespoon sugar and 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, filling each about 2/3 full. Bake 20-25 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 frosted cupcakes with pecans and sugar. (I added a candy corn too for Halloween!)
--printed in Colorado Country Life (October 2011), recipe courtesy of Bobbe Jones
No comments:
Post a Comment