Easy Pumpkin Pie Cupcakes
- Servings: 12
- Course: Dessert
You can use Reynolds® StayBrite® Baking Cups without a muffin pan for these delicious pumpkin treats and simply place them directly on a baking pan. Use a small ice cream scoop to fill cups 2/3 to 3/4 full with batter. This keep batter in the baking cups and not on the pan where it could bake on and make cleanup a chore. With baking cups, cleanup is a snap, making these cupcakes even more fun. And with Reynolds® StayBrite® Baking Cups, you can choose from many different, no-fade beautiful designs to fit any event!
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- 1 recipe Whipped Cream Frosting or purchased whipped white frosting
- 1/2 teaspoon ground cinnamon
- Orange food coloring
- Crushed graham crackers
- 1 recipe Pumpkin Cupcakes or 12 pre-made cupcakes
- Reynolds® StayBrite® Baking Cups
Prepare Sweetened Whipped Cream Frosting. Stir ground cinnamon and several drops orange food coloring into 1-1/2 cups of the frosting. Use orange frosting to frost cupcakes. Sprinkle frosted cupcakes with crushed graham crackers. Spoon a small dollop of the reserved white frosting on the top of each cupcake. If desired, sprinkle with additional cinnamon and/or ground nutmeg.
Pumpkin Cupcakes: Preheat oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with Reynolds® StayBrite® Baking Cups; set aside. Prepare 1 package 2-layer-size yellow cake mix according to package directions, except use 3/4 cup water and 1/3 cup oil. Stir 1 cup canned pumpkin, 1/2 cup sour cream, and 1 teaspoon pumpkin pie spice into batter. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Sweetened Whipped Cream Frosting: In a large saucepan bring about 1 inch water to boiling over high heat. Meanwhile, in a 1-cup heatproof glass measuring cup combine the 1 tablespoon cold water and 1/2 teaspoon unflavored gelatin. Let stand for 2 minutes. Place measuring cup in the saucepan of boiling water. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from water; set aside. Cool for 5 minutes. In a chilled large mixing bowl beat 1 cup whipping cream and 2 tablespoons sugar with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture over the cream mixture. Continue beating the cream mixture until stiff peaks form (tips stand straight). Makes 4 cups.
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