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Pumpkin Pecan Bites

This recipe makes a lot, so I like sharing the bite-size treats at potlucks. To easily frost them, try putting the frosting in a pastry bag and piping it on top of the cupcakes. —Carol Beyerl, East Wenatchee, Washington

36 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

1 package spice cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/2 cup canola oil
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground cloves
36 pecan halves
CREAM CHEESE FROSTING:
1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons milk
Ground cinnamon

Directions

In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon,
baking soda and cloves; beat on low speed for 30 seconds. Beat on
medium for 2 minutes.
Fill paper-lined miniature muffin cups two-thirds full. Press a pecan
piece into each. Bake at 350° for 17-20 minutes or until a
toothpick inserted near the center comes out clean. Cool for 5
minutes before removing from pans to wire racks to cool completely.
In a small bowl, cream the butter, cream cheese and vanilla until

2 of 2

Pumpkin Pecan Bites (continued)

Directions (continued)

light and fluffy. Gradually add confectioners' sugar and mix well.
Add enough milk to achieve spreading consistency. Frost cupcakes.
Sprinkle with cinnamon. Yield: about 6 dozen.

Editor's Note:This recipe can be prepared in 2 dozen regular-size muffin cups. Bake for 22-26 minutes.

Nutrition Facts: 1 serving (2 each) equals 191 calories, 10 g fat (3 g saturated fat), 32 mg cholesterol, 186 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.