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Pumpkin Pecan Bites

 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.
Nutritional 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.