1 can (15 oz) Libby’s 100% pure pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 container (16 oz) prepared cream cheese or vanilla frosting (I made my own with this recipe)
PREHEAT oven to 350° F. Paper-line or grease 24 muffin cups.
BLEND cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.
BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean (mine were done in 17 minutes). Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate with assorted sprinkles, if desired.
I used pumpkin spice icecream topping to drizzle over the top of those in the photo before the recipe. It’s a seasonal item and if you can’t find it, you could use caramel topping and mix in some pumpkin butter & spices.
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These look EASY and great! It would be wonderful to have you join Seasonal Sundays.
– The Tablescaper
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What a clever idea for the topping – it’s that time of year, so I’m hoping I’ll be able to find the pumpkin spice sauce at the store. Although, a sprinkle of pumpkin spice on top of the icing would work if nothing else!
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I made cupcakes very similar, with candid bacon and walnuts..they ware to die for. I love all your bake goods foodie daughter <3
Oh goodness, I just can’t get into bacon on desserts but if you made it, I believe it WAS to die for!! Thank you, I love yours too!!