Serves: 24 cupcakes
Prep Time: 40 minutes
Cook Time: 20-25 minutes

Spiced Pumpkin Cupcakes

Spiced Pumpkin Cupcakes


1/2cup  finely chopped pecans
3tablespoons  sugar 
1box  Betty Crocker® SuperMoist® yellow cake mix 
1cup (from 15-oz can)  pumpkin (not pumpkin pie mix) 
1/2cup  water 
1/3cup  vegetable oil 
1-1/2teaspoons  pumpkin pie spice 
1-1/2container  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.

Nutrition Facts

Serving Size 1 cupcake
Amount Per Serving
Calories 230 Fiber
Calories From Fat 90 Sugars 24g
Total Fat 10g Protein 2g
Saturated Fat 2g Carbohydrates 34g
Cholesterol 35mg Potassium 60mg
Sodium 210mg Sodium Extra

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