Spiced Pumpkin Cupcakes

 

Reynolds™ Baking Cups

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

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups 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.