Tiffany's Pumpkin Cupcakes

Tiffany's Pumpkin Cupcakes

Ingredients

  • 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


Directions

  1. Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.
  2. Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.
  3. Spoon batter into baking cups.
  4. 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
Tiffany's Pumpkin Cupcakes, recipe PT15M PT1H 5 455 calories

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