Pumpkin Marshmallow Cupcakes
1 cup canned pure pumpkin
1/2 cup water
Gingersnap cookies, for garnish
HEAT oven to 350°F. Line 24 muffin cups with baking baking cups.
BLEND cake mix, pumpkin, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Divide evenly into prepared muffin cups. Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan to wire rack to cool completely.
PLACE frosting in decorating bag fitted with large star tip. Pipe a swirl of frosting on top of each cupcake, beginning at outer edge and moving toward center. Garnish with gingersnaps, as desired.
Serving Size (1 of 24 cupcakes), Calories 250 (Calories from Fat 100), Total Fat 11g (Saturated Fat 4g, Trans Fat g), Cholesterol 30mg, Sodium 230mg, Total Carbohydrate 37g (Dietary Fiber 1g, Sugars 13g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.