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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 84 |
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If I don't hold back my four hungry sons (ages 6,5,4 and 2), they'll eat a third of the batch of these moist and tender mini muffins before I get them frosted! Ingredients:
1 package yellow cake mix (regular size) |
1 can (15 ounces) solid-pack pumpkin |
3 eggs |
1/2 cup canola oil |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1 to 2 cans (12 ounces each) whipped cream cheese frosting |
Directions:
1. In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Fill paper-lined miniature muffin cups two-thirds full. Bake at 350° for 12-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 7 dozen.
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