Pumpkin Cupcakes

Pumpkin Cupcakes

  • Servings: 24
  • Course: Dessert

Reynolds Kitchens tip

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Ingredients

  • 24 Reynolds® Foil Baking Cups
  • 1 package (18.25 oz.) yellow cake mix
  • 1 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup water
  • 1/3 cup oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 package (8 oz.) cream cheese, softened
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1 package (16 oz.) powdered sugar
  • Ground cinnamon, if desired

Directions

Step 1

PREHEAT oven to 350°F. Place Reynolds Baking Cups in muffin pans or on a cookie sheet; set aside.

Step 2

COMBINE cake mix, pumpkin, pumpkin pie spice, water, oil, eggs and vanilla with an electric mixer on medium speed for 2 minutes in a large bowl. Spoon batter into baking cups.

Step 3

BAKE 20 to 23 minutes. Cool.

Step 4

MIX cream cheese, maple syrup, vanilla and ginger together in a medium bowl. Add powdered sugar until well blended. Frost cupcakes. Garnish with ground cinnamon, if desired.

Step 5

REYNOLDS KITCHENS TIP: 1-2 teaspoons of milk may be used to thin icing, if desired.

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