Menu

Harvest Pumpkin Cupcakes

  • Save Recipe
Harvest Pumpkin Cupcakes
  • Prep 30 min
  • Total 1 hr 35 min
  • Servings 24
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Transform Betty Crocker™ Super Moist™ spice cake mix into a Halloween or fall celebration dessert with this easy harvest pumpkin cupcake recipe.
Updated Oct 21, 2013

Ingredients

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    Make cake mix as directed on box, using water, oil and eggs and stirring in pumpkin. Bake as directed for cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 3
    Place 1 doughnut on top of each cupcake. In medium bowl, mix frosting and food color. Spread frosting on doughnut and around top edge of cupcake.
  • 4
    Use orange icing to pipe lines on frosting to look like pumpkins. Insert licorice pieces in top of each stem, adding gumdrops for leaves and vines.

Nutrition

390 Calories, 15g Total Fat, 3g Protein, 60g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Total Fat
15g
0%
Saturated Fat
3g
0%
Sodium
300mg
0%
Total Carbohydrate
60g
0%
Dietary Fiber
0g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 2 1/2 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved