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Frosted Pumpkin Gems

 Frosted Pumpkin Gems
If I don't hold back my four hungry sons (ages 6,5,4 and 2), they'll eat a third of the batch of these moist and tender mini muffins before I get them frosted!
84 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 eggs
  • 1/2 cup canola oil
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 to 2 cans (12 ounces each) whipped cream cheese frosting

Directions

  • In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon
  • and baking soda; beat on low speed for 30 seconds. Beat on medium
  • for 2 minutes.
  • Fill paper-lined miniature muffin cups two-thirds full. Bake at
  • 350° for 12-16 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. Frost cupcakes. Yield: 7 dozen.
Nutritional Facts: 1 serving (1 each) equals 59 calories, 3 g fat (1 g saturated fat), 8 mg cholesterol, 64 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.