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Monday, October 10, 2011

Pumpkin Cupcakes

These cupcakes are not too heavy but still delicious.  They capture the wonderful fall flavors of pumpkin.  Adapted from

1 Yellow or Golden Vanilla Cake Mix (18.25oz size)
2 tsp pumpkin pie spice (or 1 tsp ground cinnamon + 1/2 tsp ground ginger + 1/4 tsp ground allspice + 1/4 tsp ground nutmeg )
1 cup canned 100% pure pumpkin
1 cup water
optional additions:  1 egg, chocolate chips, cream cheese frosting

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. Makes 20-24 cupcakes.

1 comment:

  1. I made these for a Relief Society night where we had to bring something that we made from our food storage. I like how you don't need eggs to make these cupcakes.