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Spiced Pumpkin Cupcakes

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Mmm! Toasted and sugared nuts top cream cheese frosting on sweet and spicy pumpkin cupcakes.

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(141 Ratings)

141 Ratings

5 spoons 56%

4 spoons 22%

3 spoons 13%

2 spoons

1 spoons

Member Reviews (54)

f8438950-6a47-4516-93f7-17c42a9fcf21

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PREP TIME
40 Min
TOTAL TIME
1 Hr 35 Min
SERVINGS
24

1/2: cup finely chopped pecans

3: tablespoons sugar

1: box Betty Crocker® SuperMoist® yellow cake mix

1: cup canned 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

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1 Heat oven to 350°F (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, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
4 Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
5 Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.

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Expert Tips

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 pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

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Nutrition Information:

1 Serving (1 Cupcake)

Calories 210

(Calories from Fat 80),

Total Fat 9g

(Saturated Fat 2g,
Trans Fat 1g),

Cholesterol 35mg;
Sodium 180mg;
Total Carbohydrate 30g

(Dietary Fiber 0g,
Sugars 21g),

Protein 1g;

Percent Daily Value*:

Vitamin A 35.00%;
Vitamin C 0.00%;
Calcium 4.00%;
Iron 4.00%;

Exchanges:

0 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 54 Reviews View All

Posted 2/1/2012 11:22:02 AM REPORT ABUSE Elaine said:

Rating:

I made these on Jan. 30th. I am not sure why it is called Spiced Pumpkin Cupcakes as I didn't find much of a spice to them, maybe next time I will add a tad more pumpkin pie spice or how about a Spiced Cake mix. I made up my own cream cheese filling for them and sprinkled some of the cupcakes with the nut & sugar combo and some without as not everyone likes nuts. I would make them again they were good.

This reply was: Helpful Inspiring

Posted 12/28/2011 5:59:44 PM REPORT ABUSE jtgrims said:

Rating:

Super moist cupcakes. They were a hit. I added a dash of nutmeg into it and burned my pecans so I didn't add them. But it was all so wonderful and can't wait to make it again!

This reply was: Helpful Inspiring

Posted 12/19/2011 12:59:25 PM REPORT ABUSE SummerV said:

Rating:

I made these cupcakes for our Thanksgiving dessert this year, and they were a HUGE hit. This was also the very first time we avoided the pumpkin pie and did something different. Would recommend these, but try to roast your own pumpkin instead of using the canned ones. That was my only substitution and my family thanked me for it!

This reply was: Helpful Inspiring