Quick & Easy Pumpkin Cupcakes
24 cupcakes (2 dozen)
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.
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
- 1 package (18.25 ounces) spice cake mix
- 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- 3 large eggs
- 1/3 cup vegetable oil
- 1/3 cup water
- 1 container (16 ounces) prepared cream cheese or vanilla frosting
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.
If using 29oz Libby’s Pure Pumpkin
Double all ingredients