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Pumpkin pie mix cupcakes

Pumpkin Pie Cupcakes Recipe Food Network Kitchen Food

  1. Whisk the flour, pumpkin pie spice, baking powder and salt together in a large bowl. Whisk the pumpkin puree, granulated sugar, butter, eggs, milk and vanilla together in a medium bowl. Pour the..
  2. Directions In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Fill 20 foil-lined muffin cups two-thirds full
  3. In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until combined. In a separate large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs,..
  4. Preheat oven to 350F and line a muffin pan with cupcake liners. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth. In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined

In a large bowl, combine pumpkin, sugar, brown sugar, eggs, vanilla and sweetened condensed milk. Add flour, pumpkin pie spice, salt, baking powder and baking soda and mix until well combined. Fill each muffin cup with 1/3 cup of the batter. Bake for 20 minutes, remove from oven and let cool Make up the cake batter as instructed on the cake box with the following additions: (1 teaspoon of Cinnamon, 1/2 teaspoon of Pumpkin Pie Spice, 6 drips of Orange food coloring) Fill the cupcake liner with the cake batter until it is 3/4 full (as shown above.) Bake the cupcakes as you normally would, 15-20 minutes in a 350 degree oven

Mix brown sugar, white sugar, eggs, spice, pumpkin puree, and evaporated milk in a medium bowl until well blended. Add dry ingredients and mix well. Divide over cupcake wells. Bake 23-25 minutes or until cupcakes are set In a large mixing bowl whisk together the wet ingredients: canned pumpkin puree, sugar, whole milk, and eggs. After mixing them separately, slowly whisk the dry ingredients into the pumpkin mixture. Fill each muffin cup about ⅔ of the way full with the mixture from before. Don't use paper cupcake liners for this recipe

In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth. Fill each muffin cup with approximately ⅓ cup of batter Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes Pumpkin Pie Cupcakes These mini pumpkin cakes are actually made with pumpkin pie filling and baked in a muffin tin. Half were made using paper cupcake liners and half in a greased pan. Surprisingly, the Pumpkin Custards in the liners baked up wrinkly on top Preheat the oven to 350 F. Grease 12 cup cupcake pan. In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda. Mix the pumpkin puree with sugar, eggs, vanilla and evaporated mil

Super simple and fun to do, fresh puree will make these Pumpkin Pie Cupcakes with Cream Cheese Whipped Cream that much more amazing. Prep: Take a small 4-6 pound pumpkin, often called a sugar or pie pumpkin and cut off the stem with a sharp knife. Cut the pumpkin in half and scoop out the seeds and strings Preheat oven to 350 F. Line a 12-cup muffin tin with paper or silicone liners. For the cupcakes, place the pumpkin puree, evaporated milk, eggs, granulated sugar, baking mix, melted butter, pumpkin pie spice, and vanilla extract into a blender and process for 1 minute on high. Pour the mixture into the prepared muffin tin filling each well. If you are a fan of pumpkin pie, you will find these Pumpkin Pie Cupcakes to be a perfect spin on the traditional dessert. Pumpkin pie in the form of a cupcake. All the same great flavors just without the crust. Just add on a dollop of whipped cream for a perfect individual fall dessert Pumpkin Pie Cupcakes INSTRUCTIONS: Line 12-muffin tin with cupcake liners. Whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined. Whisk in remaining dry ingredients until batter is smooth. Fill muffin cups to 3/4 full (about 1/3 cup batter each). Bake for 20 minutes and allow to cool in pan for 20 minutes

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Use the Copy Me That button to create your own complete copy of any recipe that you find online 3. In a seperate bowl mix eggs, pumpkin, and canola oil. 4. Combine wet and dry ingredients, careful not to over mix! 5. Bake for 12-22 minutes until toothpick comes out clean. Pumpkin Pie Buttercream directions: 1. Whip butter until soft and even then add spices while mixing on low. 2. Add powdered sugar slowly, one cup at a time until. In a bowl beat the eggs with the pumpkin puree until incorporated. You can do this in a stand mixer or with a batter bowl and hand mixer. Add the rest of the ingredients and mix until creamy. Pour the filling into the crust and bake for 50 to 55 minutes or until just set

In a large bowl combine eggs, applesauce, vanilla, milk and pumpkin puree. Mix until well incorporated. This should be super smooth. Sift in cake mix and mix on low speed until batter is free of lumps. Fill liners 3/4 of the way full for perfect sized cupcakes. Bake for 17-20 minutes depending on your oven Cupcakes. Preheat your oven to 350 degrees F. Lightly grease and flour muffin tins (or use liners) Combine the first 5 ingredients and blend well. Beat in the sugar and spices. Fill the muffin tins 3/4 of the way full and bake for 30 minutes. Frosting. While the cupcakes are baking prepare the frosting

Pumpkin Pie Cupcakes Recipe: How to Make It Taste of Hom

Stir spice cake mix and pumpkin together until a thick batter emerges and the spice cake mix is completely mixed into the pumpkin. Spoon batter into muffin tins and bake for approximately 15 minutes or until a toothpick inserted into cupcake comes out clean. Allow to cool and top with cinnamon buttercream icing (recipe below) Preheat oven to 350 degrees and grease a cup cake pan, or use liners. In a bowl, combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. In the bowl of your mixer, combine brown sugar, sugar, butter, and eggs. Add dry ingredients into the wet ingredients and mix until everything is incorporated together Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners. In a medium bowl, whisk together all of the dry things. In a large bowl, whisk together the wet things. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth. Fill each muffin cup with approximately 1/3 cup of batter Line a cupcake pan with 8 cupcake liners*. Set aside. In a medium bowl, whisk together flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together the sugar, oil, and egg until smooth. Whisk in the pumpkin and 1 Tbsp cream. Whisk in flour mixture until smooth

Best Pumpkin Pie Cupcakes Recipe - How To Make Pumpkin Pie

Directions. Preheat oven to 350°. Line 24 muffin cups with foil liners. On a work surface, unroll crust. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, rerolling scraps as necessary Used canned pumpkin, not canned pumpkin pie mix. Some groceries, even major chains, only carry the pumpkin pie mix. You can easily use canned sweet potatoes or other squashes. I have not tested this recipe with fresh cooked squash or sweet potatoes

Pumpkin Cupcakes. Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside. In a large bowl, stir together flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside. In a mixing bowl, beat butter and sugar on low speed for about a minute until smooth and creamy Make Batter. Heat oven to 325 degrees F. Line 12 regular size muffin cups with paper or foil cupcake liners. In a small bowl, stir the cinnamon, cloves, ground ginger and nutmeg together. Sift the flour, baking powder, baking soda, salt and 2 teaspoons of the spice mix into a medium bowl. Whisk until blended Spiced Pumpkin Cupcakes Recipe. Make smart use of extra pumpkin pie filling by baking these autumn-spiced, pint-sized cupcakes. They're a craveworthy treat for casual potlucks, fall birthdays, or anytime snacking. With 100 calories per cupcake, you don't have to feel too guilty about reaching for a second one

Preheat the oven to 350ºF. Line 24 muffin cups with paper liners. Combine the cake mix, pumpkin puree, eggs, water and oil in a large bowl and mix until moistened. Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed. Fill each of the cupcake liners with the batter, filling each about 2/3 full Never lose a recipe again, not even if the original website goes away!Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free Stir together pumpkin, sugar, brown sugar, eggs, vanilla and half and half. Add flour mixture, and mix until smooth. Fill the muffin cups about 3/4 full. Bake for 20 minutes. Cool cupcakes in the pan. (Don't worry, the center will sink as it cools). Store cupcakes in the fridge. Top with Whipped Cream to serve The canned pure pumpkin and vegetable oil used in the batter give the cupcakes a moistness reminiscent of a pumpkin muffin, but the tenderness of the crumb is unmistakably that of a cupcake. Rather than using 5 different spices to flavor the cake, we only call for cinnamon and pumpkin pie spice because the blend of spices used to make pumpkin.

Pumpkin Pie Cupcakes - Kitchen Fun With My 3 Son

Video: Pumpkin Pie Cupcakes - Six Sisters' Stuf

Pumpkin Pie Cupcakes - Two Sister

1 tsp vanilla extract. 3/4 cup half and half (or evaporated milk) Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half. Grease 9-inch pie plate. 2. Stir all ingredients except whipped topping until blended. 3. Pour into pie plate. 4. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled

Mini Pumpkin Pie Cupcakes (With Whipped Cream) - Spend

In a mixing bowl of a stand mixer fitted with a paddle attachment, mix the sugar and eggs until pale yellow. Add the melted butter, orange juice and vanilla. Then add the pumpkin puree. Add the. Cream together butter and cream cheese with electric mixer with whisk attachment. Slowly add powdered sugar, whisking for 3-4 minutes. Add up to 1 tablespoon of milk if the icing is too thick. Once cooled, frost the cupcakes. You can add a sprinkle of pumpkin pie spice for added flavor and presentation. Recipe Notes Pumpkin Cupcakes Directions. Preheat oven to 350°F and prepare a muffin tin with cupcake liners. Combine brown sugar, oil, eggs, maple extract and vanilla in the bowl of a stand mixer or in a large mixing bowl to use with an electric hand mixer. Beat in the eggs until well mixed, then add the pumpkin puree Instructions. For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners. In a large mixing bowl, combine the sugar, vegetable oil, eggs, maple syrup and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes

Impossible Pumpkin Pie Cupcakes - Princess Pinky Gir

Chocolate Pumpkin Cupcakes with Cinnamon Pumpkin Cream20 Ways to Use Canned Pie Fillings as Shortcuts in Your

Mix in the pumpkin puree and honey. Reduce the speed to low. Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporated Maple Pecan Cupcakes. This easy Thanksgiving cupcake recipe shows you how to take a basic boxed cake mix to the level with pecans, spices, greek yogurt, and maple syrup. Get the recipe at Beyond. Vanilla Pumpkin Cupcakes. 1 box French Vanilla cake mix (I prefer Betty Crocker Super Moist French Vanilla 1 (3.4 ounce) JELL-O Instant Pumpkin Spice pudding mix 1 cup sour cream 1 cup salted butter, softened 4 eggs 1/2 cup milk 1 teaspoon vanilla extract; 1/2 tsp Pumpkin Pie Spice; Cinnamon Buttercream Frostin 2 tsp. baking soda. 1 1/2 c. canned pumpkin. Preheat oven to 350 degrees. Beat eggs in a large mixing bowl, add next 6 ingredients and mix well with an electric mixer. Spoon batter into paper lined muffin pans, filling 3/4 full. Bake at 350 degrees for 25 to 30 minutes. Let cool Pumpkin Pie Cupcakes Recipe. 1 3/4 cups cake flour 1 cups sugar 1/2 tbsn. baking powder 1/4 tsp. salt 1/2 cup or 1 stick unsalted butter, diced, at room temperature 1/2 cup milk, divided 2 large eggs 1 large egg white 1 tsp. vanilla 1 tsp. cinnamon. 3/4 cup graham cracker crumb

Instructions. Preheat the oven to 350°F (180°C). Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt and pumpkin pie spice. Prepare your flax egg by mixing 1 Tbsp of ground flax seed meal with 3 Tbsp Hot Water and allowing to sit for a minute to become gloopy Cupcakes. Preheat oven to 350 degrees. Line muffin tin with cupcake liners. Cream brown sugar and butter together in mixer. Add in eggs, one a time, beating until fully combined. Mix in pumpkin and maple syrup. In a separate bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually add dry mixture to wet mixture. Nov 13, 2019 - Explore Isabella Saephan's board Fall Desserts on Pinterest. See more ideas about desserts, pumpkin dessert, fall desserts

Springform Pan Cheesecake Recipes - BettyCrocker

Impossible Pumpkin Pie Cupcakes - Cakescottag

Pumpkin Cupcakes Mix together cake mix and pumpkin puree. Add in about 1/4 cup of water if the consistency is too thick or if you please. Divide batter in muffin tins. Meanwhile, mix together a box of instant vanilla pudding (dry) and 1 can of pumpkin puree until the instant pudding is dissolved. Add in 1/4 teaspoon of pumpkin pie spice Mix pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add in the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each cup with 1/3 cup of the mixture. Bake for 20 minutes, then let cool for 20 minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes Instructions. In a bowl whip up the heavy cream with a pinch of sea salt until light and fluffy, set aside. Put milk, pumpkin puree and pumpkin pie spice mix in a blender. Pulse until incorporated. Add vanilla ice cream and the salted caramel and pulse until combined. Pour into tall glasses In a medium bowl, whisk together flour, baking powder, and pumpkin pie spice**. In another medium bowl, whisk together the pumpkin, 1/4 cup yogurt, egg, 2 tsp. honey, and 1 Tbsp. peanut butter. Stir the pumpkin mixture into the flour mixture until nearly combined. Fold in shredded carrot . Step 3. Scoop batter into prepared pan (s), filling.

Pumpkin Cream Cheese Dump Cake | KeepRecipes: Your

Line a 12-cavity cupcake pan with liners. Whisk together baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and flour in a small bowl. Whisk oil, both sugars, and pumpkin until smooth in a large bowl. Whisk in eggs and vanilla, then gently stir in dry ingredients until just combined Step 2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool. Step 3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn How to make pumpkin spice cupcakes. MIX. Whisk together the dry ingredients in a small bowl. In a separate large bowl, mix together the pumpkin, sugars, oil and eggs. Then stir the dry mixture into the wet mixture until combined. Scoop the batter into 12 muffin cups lined with paper liners, filling about 1/2 to 2/3 of the way full. BAKE The pumpkin replaces the oil in the recipe on the box, so only a few extra ingredients are necessary to make these moist, flavorful cupcakes. When you're craving pumpkin pie but don't have the time or the energy to make one, bake these fun little cupcakes. It's a simple and easy way to celebrate fall (that, and playing in the leaves) 1. Combine gingersnap crumbs and butter; press onto bottoms of 24 paper-lined muffin cups. 2. Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 30 min. (Cupcakes need to still be warm to fill.) 3. Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into resealable plastic bag; seal bag

Impossible Pumpkin Pie Cupcakes Recipe - (4

Heat oven to 350°. Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined. Set aside. Mash granulated sugar and butter in another bowl until combined Instructions. Preheat oven to 350 degrees F. Whisk together flour, spices, and salt. In separate bowl cream together butter and sugars. Mix in eggs and vanilla. Stir together baking soda and 1 TBSP warm water in a small bowl then add to the sugar mixture. Stir in flour mixture and blend well. Then add canned pumpkin and mix well Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes 2 teaspoons pumpkin pie spice 2/3 cup all purpose flour ; Instructions. Directions- Preheat your oven to 350F Line a cup cake pan with silicone cupcake liners (or spray your pan with s non stick cooking spray) In a large mixing bowl, combine your pumpkin purée, sugars, eggs, vanilla, and evaporated milk and mix with a hand or stand mixe Irresistible Pumpkin Pie Cupcakes. 1 15 oz can pumpkin puree 1/2 cup sugar 1/4 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 3/4 cup evaporated milk 2/3 cup all purpose flour 2 teaspoons pumpkin pie spice 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda. Preheat oven to 350 degrees. Line a 12-cup muffin tin with silicone liners, foil liners sprayed with cooking.

Pumpkin Pie Cupcakes - That Skinny Chick Can Bak

Steps. Prevent your screen from going dark while you cook. 1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. 2. In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup. 3 Instructions. Cream butter and cream cheese together. Add pumpkin and vanilla. Mix until combined. Slowly add the sugar and pumpkin pie spice on low until combined and then mix on medium for 1 min until smooth. Pipe on cooled cupcakes How to Make the Pumpkin Pie Cupcakes. Preheat oven to 375 degrees. Line your cupcake tins with paper liners. Add flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda whisking all ingredients together. In a second bowl, combine the butter and both sugars using your electric mixer until the mixture becomes light. Instructions. Preheat the oven to 350F. Line a muffin pan with paper liners (or silicone muffin liners). Generously spray the bottoms and sides of the liners with cooking spray. In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, and coconut milk until smooth

OMG Pumpkin Pie Cupcakes - OMG Chocolate Dessert

Preheat oven to 350 degrees F. Line a muffin tin with paper liners and set aside. In a large bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy. Add in the eggs, one at a time, beating after each addition. Add in the pumpkin, 1/4 cup buttermilk, and vanilla extract Start by making a crustless pie. Mix all ingredients well and pour into a pie pan. Bake at 450 F for 15 minutes and then reduce to 350 F for another 40-50 minutes or until a toothpick inserted into the center comes out dry. Let the pie cool completely, then scoop it out into a mixing bowl MIX. To make these pumpkin spice cupcakes, combine the cake mix (PLUS ingredients on back, minus the water), pumpkin pie spice and pumpkin puree. Add vanilla and cinnamon and mix well. BAKE. Pour the pumpkin cupcake batter into liners in muffin tins and bake for 17-20 minutes Cupcakes 1 box french vanilla cake mix 1 cup water 1/2 cup vegetable oil 3 large eggs 2 teaspoons cinnamon Frosting 1 16oz container buttercream frosting 1/2 cup pumpkin puree (not pumpkin pie mix) 1 tsp cinnamon 1 tsp nutmeg 1 1/2 tablespoon cornstarch Direction Preheat oven to 350F and line a muffin pan with cupcake liners. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth. In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined. Pour dry mixture into pumpkin mixture.

Pumpkin Pie Cupcakes with Cream Cheese - The Recipe Criti

Pumpkin pie filling contains pumpkin purée, spices, and it's already sweetened. If you use pumpkin pie filling in this recipe, it will affect the overall taste and sweetness of the cupcakes. If you try to adjust the sugar/spices in the recipe and use the pumpkin pie filling it will probably affect the taste and texture as well Preheat oven to 350°. Line two muffin pans with cupcake liners. (I got 18 cupcakes.) Mix cake mix, water, oil, and eggs in a large bowl with a hand mixer for about 2 minutes. Add pumpkin and mix until combined. Fill cupcake liners about 2/3 full (I use an ice cream scoop for this) The best easy pumpkin pie recipe, made with 5 simple ingredients. This classic Thanksgiving dessert is loaded with spices, has flaky crust & creamy filling. Thanksgiving just won't be complete without this delicious classic pumpkin pie. This recipe has been in the family for years and it always gets rave reviews. It's just as popular as my Easy Homemade Apple Pie and my Easy Pecan Pie Recipe. Use 2/3 of batter filling up the cupcake pan. Add pumpkin puree and pumpkin pie spice to remaining 1/3 of batter and combine well (even out all lumps). Slowly layer the remaining (newly created pumpkin cheesecake mixture) on top of the cheesecake layer in the cupcake pan. Place into a 300 degree oven for 55-60 minutes Place cupcake liners in your cupcake pan. In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. In another bowl, add pumpkin, sugar, brown sugar, milk, coffee and oil. Beat together until combined. Add eggs, one at a time to the wet mixture, beat well after you add each egg

Preheat the oven to 180C/350F. Mix all of the dry ingredients together in a large bowl. Add the wet ingredients to the dry ones and mix well together until a smooth pumpkin paste forms. Oil a regular muffin sized pan (just six muffins though) or line 6 muffin holes with 6 muffin cups Directions. Preheat oven to 350 degrees. Add flour, pumpkin pie spice, baking powder, baking soda, and salt to a medium-sized bowl then whisk to combine and set aside. Add eggs, sugar, oil, pumpkin puree, and vanilla to the bowl of an electric mixer or a large bowl if using a handheld mixer Instructions. Place 12 cupcake papers in a 12 cup muffin tin. In mixing bowl, place sugar, flour, baking powder, baking soda, salt, and pumpkin pie spice. Stir with a spoon until well combined. Add in eggs and pumpkin. Mix with an electric mixer until smooth Do you need a new Pumpkin Pie recipe? This is the best Pumpkin Pie ever, seriously! Come and get... Jump to. Sections of this page. Accessibility Help. Press alt + / to open this menu. Facebook. Email or Phone: Password: Forgot account? Cheesecake, and Cupcakes Videos the best Pumpkin Pie ever.

How to Make Cupcakes - BettyCrocker

Hide Images. 1. Heat oven to 350°F (325°F if using a dark or nonstick pan). Line two 12-cup muffin pans with paper baking cups. 2. In the bowl of a stand mixer fitted with paddle attachment, beat cake mix, canned pumpkin, water, oil, pumpkin pie spice and eggs 30 seconds on low speed Instructions. Preheat oven to 350ºF. Prepare 2 muffin tins by lining with cupcake liner and lightly spraying with nonstick cooking spray. In a large mixing bowl, mix together 1 1/2 cans of pumpkin puree with the yellow cake mix until smooth batter forms. Add the pumpkin pie spice if desired (I like to add it; I think it tastes more pumpkin-y) Preparation. Preheat oven to 350 degrees. Line 12 count standard muffin (cupcake pan) with cupcake liners. In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. In separate medium bowl whisk together pumpkin puree, vegetable oil, eggs, brown sugar and vanilla To make cupcakes: In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk.

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