Spiced Pumpkin Cupcakes

Mmm! Toasted and sugared nuts top cream cheese frosting on sweet and spicy pumpkin cupcakes.

Makes 24 cupcakes

1/2 cup finely chopped pecans
3 tablespoons sugar
1 box Betty Crocker SuperMoist yellow cake mix
1 cup (from 15-ounce can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container Betty Crocker Rich & Creamy cream cheese frosting

1. Heat oven to 350 degrees F (or 325 degrees F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.

2. 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.

3. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).

4. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.

5. Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting.

High Altitude (3500-6500 ft): Makes 30 cupcakes.

Nutrition Information: 1 Serving: Calories 230 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2g, Trans Fat 1 1/2g); Cholesterol 35mg; Sodium 210mg; Total Carbohydrate 34g (Dietary Fiber 0g, Sugars 24g); Protein 2g Percent Daily Value*: Vitamin A 35%; Vitamin C 0%; Calcium 4%; Iron 4%

Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph provided courtesy of Betty Crocker.