Thanksgiving Recipes
Spiced Pumpkin Cupcakes
Toasted and sugared nuts top cream cheese frosting on sweet and spicy 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
- 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.
- 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 for 30 seconds.
- Beat on medium speed for 2 minutes, scraping bowl occasionally.
- Divide batter evenly among muffin cups (about 2/3 full).
- Bake for 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.
- Frost cupcakes with frosting.
- 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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