Taste of Home
Frosted Pumpkin Gems
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
YIELD: 7 dozen.
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!
Ingredients
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1 package yellow cake mix (regular size)
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1 can (15 ounces) solid-pack pumpkin
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3 large eggs
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1/2 cup canola oil
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1 to 2 cans (12 ounces each) whipped cream cheese frosting
Directions
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1.
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.
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2.
Fill paper-lined miniature muffin cups two-thirds full. Bake at 350° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Nutrition Facts
1 each: 59 calories, 3g fat (1g saturated fat), 8mg cholesterol, 64mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein.
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