Pumpkin Puree Cupcakes Recipe
Pumpkin pie spice
Mini pumpkin candy
Preheat oven to 350 degrees. Mix 1 box of yellow cake mix, 3/4 cup pumpkin puree, 1 tsp pumpkin pie spice, 1 cup of water, and 1/2 cup oil in a large mixing bowl.
Fill cupcake liners 2/3 full and bake for 18-20 minutes, let cool
Fit a piping bag with a 1M piping tip and fill with Pillsbury cream cheese frosting
Frost the cupcake, sprinkle with cinnamon and top with a pumpkin candy!
Serving Size (1 Cupcake), Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, 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.