- 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
- 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.
04/14/2018
recipepes.com
Tiffany's Pumpkin Cupcakes, recipe
PT15M
PT1H
5
455 calories