Spiced Pumpkin Cupcakes
finely chopped pecans|
Betty Crocker® SuperMoist® yellow cake mix |
|1cup (from 15-oz can)
pumpkin (not pumpkin pie mix) |
vegetable oil |
pumpkin pie spice |
Betty Crocker® Rich and Creamy cream cheese frosting |
|Preheat oven to 350º F (or 325º F for dark or nonstick pan). Place paper baking cup in each of 24 regular size muffin cups|
|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.|
|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).|
|Bake 20 – 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.|
|Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting.|
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