With nutmeg, cinnamon and pumpkin in the recipe, our Pumpkin Cupcakes have the rich, robust taste of your favorite Thanksgiving pie.
1 pkg (18.25 ounces) yellow cake mix (no pudding in the mix)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/4 cups water
2 tablespoons vegetable oil
3/4 cup canned pumpkin
About 24 standard cupcakes. Each cupcake serves 1.
Preheat oven to 350°F. Line standard muffin pan with baking cups. In large bowl, combine cake mix, cinnamon, and nutmeg. Add water, oil and eggs; beat with electric mixer 2 minutes. Add pumpkin; mix until well blended. Spoon into baking cups. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
*Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.