Recipe Friday: Spiced Pumpkin Cupcakes

Tired of serving traditional pumpkin pie for Thanksgiving? Consider a new holiday tradition by making these scrumptious spiced pumpkin cupcakes for your guests.

Spiced Pumpkin Cupcakes

Ingredients:

½ cup finely chopped pecans

3 tablespoons sugar

1 box Betty Crocker® SuperMoist® yellow cake mix

1 cup canned pumpkin (not pumpkin pie mix)

½ cup water

1/3 cup vegetable oil

4 eggs

1 ½ teaspoons pumpkin pie spice

1 container Betty Crocker® Rich & Creamy cream cheese frosting

Directions:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
• In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.
• In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.

Enjoy!

Creativity Bug ~ Sue