Quick Pumpkin Cupcakes

Name: Quick Pumpkin Cupcakes
Yield: 20 servings
Ingredients: 16 ozs pound cake mix; 2 whole eggs; 1 c canned pumpkin, canned; 1/3 c water; 3 tsps pumpkin pie spice; 1 tsp baking soda; 7 1/4 ozs Betty Crocker Fluffy White Frosting

Adapted from Favorite Brand Name Bake Sale Cookbook

16 ozs pound cake mix
2 whole eggs
1 c canned pumpkin, canned
1/3 c water
3 tsps pumpkin pie spice
1 tsp baking soda
7 1/4 ozs Betty Crocker Fluffy White Frosting

Preheat oven to 325. Prepare 20 standard muffin cups with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, eggs, pumpkin, water, pumpkin pie spice, and baking soda. Mix well. Pour one and half ounces of batter in each prepared cup. Bake for 25 minutes. After, baking, cool cupcakes completely. Meanwhile, prepare frosting mix according to package directions. Spread frosting over cooled cupcakes. Use any remaining frosting for another recipe.

Posted: 6/16/2000

Muffins & Cupcakes

Rated by 1 users (5.00)

WW Points^* : 3.07

20 servings

Nutrition Facts
Servings Per Recipe 20
Amount Per Serving
Calories 146 Calories from Fat 29 (20%)
% Daily Value *
Total Fat 3g	5%
Saturated Fat 1g	5%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0g
Trans Fat 0.6g
Cholesterol 19g	6%
Sodium 145mg	6%
Potassium 10mg	3%
Total Carbohydrate19g	6%
Dietary Fiber 0.5g	2%
Sugars 20g
Protein 2g	2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.