Ingredients:
1/2 cup finely chopped pecans
3 T. sugar
1 box yellow cake mix
1 c. canned pumpkin
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice.
Directions:
Heat oven to 350. Place paper baking cups in muffin pans. In heavy 8 - inch nonstick skillet, cook pecans and 2 tablespoons of sugar over low heat about 8 minutes, stiring constantly, until sugar is melted. Spooon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar, toss. In large bowl, beat cake mix, pumpkin, water, opil, eggs and pumpkin pie spice with electric mixer on low speed for 30 seconds then on medium speed 2 minutes, scraping bowl occassionally, Divide batter evenly among muffin cups. (about 2/3 full). Bake 19-24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans to cooling rack. Cool completely, about 30 minutes. Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans, press lightely into frosting. store loosely covered. Makes 24 cupcakes.
Cream Cheese Frosting:
8 oz cream cheese (room temperature)
1 cup butter (room temperature)
1 t. vanilla
6 cups confectioners sugar
Directions:
Sift sugar and set aside. Beat cream cheese and butter on high until creamy. Add vanilla. Then add the sugar in batches. Scrape down the sides in between each addition. Frost cupcakes.
1/2 cup finely chopped pecans
3 T. sugar
1 box yellow cake mix
1 c. canned pumpkin
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice.
Directions:
Heat oven to 350. Place paper baking cups in muffin pans. In heavy 8 - inch nonstick skillet, cook pecans and 2 tablespoons of sugar over low heat about 8 minutes, stiring constantly, until sugar is melted. Spooon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar, toss. In large bowl, beat cake mix, pumpkin, water, opil, eggs and pumpkin pie spice with electric mixer on low speed for 30 seconds then on medium speed 2 minutes, scraping bowl occassionally, Divide batter evenly among muffin cups. (about 2/3 full). Bake 19-24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans to cooling rack. Cool completely, about 30 minutes. Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans, press lightely into frosting. store loosely covered. Makes 24 cupcakes.
Cream Cheese Frosting:
8 oz cream cheese (room temperature)
1 cup butter (room temperature)
1 t. vanilla
6 cups confectioners sugar
Directions:
Sift sugar and set aside. Beat cream cheese and butter on high until creamy. Add vanilla. Then add the sugar in batches. Scrape down the sides in between each addition. Frost cupcakes.
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