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Pumpkin Pie Cupcakes


"A tasty and quick way to use up extra canned pumpkin pie mix."
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1 h servings 316 cals
Original recipe yields 12 servings (12 cupcakes)

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
  2. Mix yellow cake mix, pumpkin pie mix, eggs, and 2 teaspoons pumpkin pie spice together in a bowl until batter is well mixed. Fill muffin cups, about 1/4 cup per cupcake, with batter.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Cool cupcakes in tin for 5 minutes before transferring to a wire rack to cool completely.
  4. Beat cream cheese, confectioners' sugar, and 1 teaspoon pumpkin pie spice together in a bowl using an electric mixer until frosting is fluffy; spoon onto each cupcake.

Nutrition Facts

Per Serving: 316 calories; 12.4 g fat; 47.5 g carbohydrates; 4.8 g protein; 52 mg cholesterol; 432 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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The cupcake was very moist. Didn't care for the frosting had to make adjustments with some more powdered sugar , vanilla and butter. Will make it again.

So cool! And delicious!