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Frosted Pumpkin Gems Recipe
Frosted Pumpkin Gems Recipe photo by Taste of Home

Frosted Pumpkin Gems Recipe

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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!
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:84 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 84 servings


  • 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

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.


  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.
  2. 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.
Originally published as Frosted Pumpkin Gems in Taste of Home April/May 2005, p39

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Reviewed Nov. 14, 2010

"Everyone that I have shared these cupcakes with have loved them. I did change the frosting and used home made cream cheese frosting instead. Excellent!"

Reviewed Jan. 22, 2009

"It makes 7 dozen MINI muffins. I make regular size muffins when I make these. They are so good!! Very moist, the cream cheese frosting goes perfect with the pumpkin!"

Reviewed Sep. 13, 2008

"Does this recipe really yield 7 dozen? That's a very large batch!!!!!"

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