Moist, yellow cupcakes with cinnamon and spice make a great dessert or snack, with or without frosting.
Original recipe makes 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
1/2 cup water
1/3 cup oil
3 eggs
1 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.
- Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.
- Spoon batter into baking cups.
- Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.
Nutrition
Calories: 132 kcal
Carbohydrates: 17.6 g
Cholesterol: 27 mg
Fat: 6.2 g
Fiber: 0.5 g
Protein: 1.8 g
Sodium: 173 mg
