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!|
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Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting
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
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.
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