| 1/2 | cup finely chopped pecans |
| 3 | tablespoons sugar |
| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1 | cup (from 15-oz can) pumpkin (not pumpkin pie mix) |
| 1/2 | cup water |
| 1/3 | cup vegetable oil |
| 4 | eggs |
| 1 1/2 | teaspoons pumpkin pie spice |
| 1 | container Betty Crocker® Rich & Creamy cream cheese frosting |
| 1. | Heat oven to 350°F (or 325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. |
| 2. | In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss. |
| 3. | In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full). |
| 4. | Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes. |
| 5. | Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. |
| Make 30 cupcakes. |
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| Use a heavy skillet, low heat and a constant eye to cook the sugar and nuts to ensure no burning. |
|
| If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time. |
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| Make your own cupcakes! Get more easy food ideas, prep guide and planning tips for a Do It Yourself Fall Wedding Reception! |
Nutrition Information:
230 ( 90); 10g ( 2g, 1 1/2g); 35mg; 210mg; 34g ( 0g, 24g); 2g 35%; 0%; 4%; 4% 1 ; 1 ; 0 ; 2 2