Pumpkin Spice Cupcakes with cream cheese frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 Betty Crockers super moist Carrot cake dry mix15 oz can Pure Pumpkin1/2 C 2% milk1 large egg1/2 C water24 T Cool Whip cream cheese frosting1/2 C chopped walnuts
Pre heat oven to 350
Mix water, pumpkin, milk and egg. Stir in dry cake mix. Divide into 24 cupcake tins lined with paper. Bake 19-24 minutes. Cool completely. Frost with 1T of frosting and a sprinkle of nuts. Store in Refrigerator.
Serving Size: 24 cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user DALANYON.
Mix water, pumpkin, milk and egg. Stir in dry cake mix. Divide into 24 cupcake tins lined with paper. Bake 19-24 minutes. Cool completely. Frost with 1T of frosting and a sprinkle of nuts. Store in Refrigerator.
Serving Size: 24 cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user DALANYON.
Nutritional Info Amount Per Serving
- Calories: 124.7
- Total Fat: 4.4 g
- Cholesterol: 8.2 mg
- Sodium: 136.9 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 0.9 g
- Protein: 2.0 g