Thanksgiving Recipes

Spiced Pumpkin Cupcakes

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

Spiced Pumpkin Cupcakes

Yield: 24 cupcakes

Ingredients

  • 1/2 cup finely chopped pecans
  • 3 tablespoons granulated sugar
  • 1 (18.25 ounce) 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

Instructions

  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.
  3. Spoon and spread pecans onto sheet of waxed paper.
  4. Sprinkle with remaining 1 tablespoon sugar; toss.
  5. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed for 30 seconds.
  6. Beat on medium speed for 2 minutes, scraping bowl occasionally.
  7. Divide batter evenly among muffin cups (about 2/3 full).
  8. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
  9. Remove from pan to cooling rack.
  10. Cool completely, about 30 minutes.
  11. Frost cupcakes with frosting.
  12. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Nutrition

Per 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.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens


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