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Pumpkin Pecan Bites Recipe

Pumpkin Pecan Bites Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling YIELD:36 servings

Ingredients

  • 1 package spice cake mix (regular size)
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 large eggs
  • 1/2 cup canola oil
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 36 pecan halves, cut in half
  • 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

  • 1. 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.
  • 2. 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.
  • 3. In a small bowl, cream the butter, cream cheese and vanilla until 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.

Nutritional Facts

2 each: 191 calories, 10g fat (3g saturated fat), 32mg cholesterol, 186mg sodium, 25g carbohydrate (19g sugars, 1g fiber), 2g protein

Reviews for Pumpkin Pecan Bites

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MY REVIEW
Reviewed Dec. 26, 2012

"These were a big hit both at home and at work. Quite simple to make."

MY REVIEW
Reviewed Nov. 14, 2012

"These were really good! Very moist, and everyone loved them!"

MY REVIEW
Reviewed Dec. 7, 2010

"These are absolutely wonderful. So moist and a different texture than the normal cupcake or muffin. Everyone LOVED them. I plan on making them again for an upcoming social."

MY REVIEW
Reviewed Nov. 16, 2010

"I used a different frosting that was lactose-free and substituted in gluten-free flours and they worked great. I also used freshly cooked pumpkin and fresh pineapple. These are addictingly good!"

MY REVIEW
Reviewed Nov. 16, 2010

"My husband says that this is the best cupcake I have made this year. Also took the cupcakes to a church group last night and they gave rave reviews such as...moist and tender and a delicate cross between muffin and cupcake...please bring more."

MY REVIEW
Reviewed Nov. 16, 2010

"Made these in mini-muffin pan. Were delicious. Brought some to work and got good reviews. I would add more cinnamon, cloves, etc. to get more intense flavor. Time consuming to frost mini's, but just the right size."

MY REVIEW
Reviewed Nov. 15, 2010

"I made this recipe as a cake. It is so good. The only changes I made were I added 1/2 tsp. each of ginger and nutmeg and omitted the nuts for the cake. This recipe is a keeper!"

MY REVIEW
Reviewed Nov. 15, 2010

"Was a big hit at a jazzercise party. The pecan on top of the muffin made it. And the icing wasn't overly sweet."

MY REVIEW
Reviewed Nov. 15, 2010

"This was easy to make and delicious. The recipe made 96 minis for me. I frosted half and dusted powdered sugar on the other half. My guests loved them. I'm thinking that raisins would be a nice addition."

MY REVIEW
Reviewed Nov. 15, 2010

"I made them for cookie Sunay for church and they were a big hit. I used full cinnamon ad cloves. could have used a bit more pumpkin."

MY REVIEW
Reviewed Nov. 15, 2010

"Instant hit with everyone!"

MY REVIEW
Reviewed Nov. 10, 2010

"I only used a tsp of cinnamon and these turned out great. Everyone loved them"

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