Tiffany's Recipe : Tiffany's Pumpkin Cupcakes

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

Recipe by:
Calories:132
Tiffany's Pumpkin Cupcakes
Serving:24 cupcakes

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

Cooking 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.
To make Parchment Paper Baking cups, cut Reynolds(R) Parchment Paper into 5" squares and press over the bottom of an upside-down glass. After baking, lift the cupcakes by the parchment edges; Here's a video showing this handy kitchen tip.

Nutrition Facts

  • calories132
  • carbohydrateContent17.6 g
  • cholesterolContent23.7 mg
  • fatContent6.2 g
  • fiberContent0.5 g
  • proteinContent1.8 g
  • saturatedFatContent1 g
  • sodiumContent173.2 mg
  • sugarContent9.6 g
#Cupcakes #Pumpkin #Tiffany's #Reynolds® #Trusted-Brands:-Recipes-and-Tips

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