Fix these Quick & Easy Pumpkin Cupcakes in a jiffy using spice cake mix, canned pumpkin and a prepared cream cheese frosting. Kids will love this sweet and spicy finger-food and clean-up will be a breeze.
Directions
PREHEAT oven to 350° F. Paper-line or grease 24 muffin cups.
BLEND cake mix, pumpkin, eggs, 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.
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.
Nutritional Information
- Serving Size
1/24 cupcakes (2 dozen) of recipe
- Calories 210
- Calories from Fat 80
* Percent Daily Values are based on a 2000 calorie diet.
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% Daily Value *
- Total Fat 9g 14%
- Saturated Fat 2g 11%
- Cholesterol 25mg 9%
- Sodium 220mg 9%
- Carbohydrates 30g 10%
- Dietary Fiber 1g 5%
- Sugars 22g
- Protein 2g
- Vitamin A 45%
- Vitamin C 0%
- Calcium 2%
- Iron 4%