Friday, November 4, 2011


Contributer: Katie Avra

You'll want to stay in this weekend and make these wonderful pumpkin treats!

You’ll need:
·         24 cupcake wrappers, 2 cupcake pans
·         1, 18 ½ oz. box of yellow cake mix (plus the ingredients called for in the package directions)
·         1/2 teaspoon pumpkin pie spice
·         1, 15 oz. of canned pumpkin puree
·         2, 8 oz. bars cream cheese, at room temperature
·         2 cups confectioners’ sugar
·         24 pieces candy corn
To enjoy:
·         Heat the oven to 350° F.
·         Line two 12-cup muffin tins with paper liners.
·         Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
·         Divide the batter among the prepared muffin tins.
·         Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes.
·         Let cool.
·         Use an electric mixer; beat the cream cheese and confectioners’ sugar until creamy.
·         Spread on the cupcakes and top each with a piece of candy corn.
Adapted from:

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