Recipe #9: You Can Never Have Enough Pumpkin

I bought a spice cake mix to use for this recipe, but I had no luck finding those pumpkin spice hershey kisses. So, I instead found a quick and easy recipe for pumpkin spice cupcakes, iced with store bought cream cheese frosting; I made these for a coworker’s birthday, and they were super tasty. I definitely recommend them for an easy fall pumpkin dessert.

Quick and Easy Pumpkin Cupcakes
(Cooks Recipes)

1 (18.25-ounce) package spice cake mix
1 (15-ounce) can LIBBY’S® 100% Pure Pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 (16-ounce) container prepared cream cheese or vanilla frosting
  1. Preheat oven to 350°F. Paper-line or grease 24 muffin cups.
  2. Blend cake mix, pumpkin, eggs, vegetable 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.
  3. 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.

Makes 24 servings.


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