Tiffany's Pumpkin Cupcakes recipe

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Ingredients

24 Reynolds® StayBrite® or Foil Baking Cups
1 (18 ounce) package yellow cake mix
1 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
½ cup water
⅓ cup oil
3 eggs
1 teaspoon vanilla extract

Nutrition Info

132 calories
carbohydrate: 17.6 g
cholesterol: 23.7 mg
fat: 6.2 g
fiber: 0.5 g
protein: 1.8 g
saturatedFat: 1 g
servingSize: -
sodium: 173.2 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans, set aside.

  2. Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.

  3. Spoon batter into baking cups.

  4. Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.

Recipe Yield

24 cupcakes

Recipe Note

Moist, yellow cupcakes with cinnamon and spice make a great dessert or snack, with or without frosting.

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