I have had such a hard time getting this recipe review posted! Jon and I each have laptop computers, but one of our cords broke. Two computers and only one computer cord means that I was not able to get my pictures into Blogger until today! Thankfully, I think that you can still make these cupcakes for Thanksgiving which is quickly approaching!
Ingredients for the pumpkin cupcakes |
Combine cake mix and pumpkin pie spice |
I accidentally added two cups of water instead of just one. Opps! |
Add pumpkin and mix ingredients together |
I made both small and regular sized cupcakes. |
These cupcakes really are good enough to eat them all by themselves! |
Ingredients for the pumpkin spiced cream cheese frosting. |
Combine all ingredients together in a mixing bowl. |
Mix together until completed blended. |
I transferred the frosting into a piping bag. |
It's so easy! |
The finished product! |
I added some orange sprinkles to make it look more festive. |
I think they turned out great! I hope you enjoy them as much as I did! |
. . . . . . . . . .
Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting
Source: Skinnytaste.com
Ingredients
18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix*
2 tsp pumpkin pie spice
1 cup canned 100% pure pumpkin
1 cup water
For the Pumpkin Cream Cheese Frosting
8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar
Instructions
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.
Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.
For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.
Makes 24
Pumpkin Cupcakes (no frosting)
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
Calories: 84.2 • Fat: 0.8 g • Protein: 0.6 g • Carb: 18.5 g • Fiber: 0.3 g • Sugar: 9.9 g • Sodium: 140.9 mg
Pumpkin Cupcakes with Frosting
Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pts • Points+: 3 pts
Calories: 121.1 • Fat: 2.8 g • Protein: 1.4 g • Carb: 23.2 g • Fiber: 0.5 g • Sugar: 13.9 g • Sodium: 142.3 mg
*Betty Crocker has reduced their cake mixes, so read the labels on your box. Dunkin Hines still carries 18.25 oz boxes
2 comments:
Try using spice cake mix and then you're down to just two ingredients for the cupcakes -- that and pumpkin puree!
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