This is a great recipe for an additional holiday desert. Feel free to make them even smaller, to pop in your mouth. It is best served warm, as it is soft and deliciously moist.
If you love white cupcakes & pumpkin pie...be prepared to be addicted!
Recipe yields about 18 medium-sized cupcakes
1 box of Betty Crocker's white (vanilla) cake mix.
1 can of pumpkin pie filling
1 tsp each of Cinnamon, nutmeg & ginger
A dash of clover (no more than 1/2 tsp)
1/8 cup of white sugar
A little more than 1/3 cups of canola oil
Pumkpin Cupcake Directions:
Beat the eggs, pour the oil in, and slowly add all of the dry ingredients together. Beat until completely smooth. Pour evenly into your cupcake pan, and bake for 17-18 minutes at 350 degrees(F) per 12 cupcakes. Do not over-bake.
(Optional) Frosting Ingredients:
1 brick of softened creamcheese
1-2 cups of powered sugar
1 tsp of pure vanilla extract
A couple drops of orange food coloring
Place 1 brick of soft creamcheese in a good size bowl, add 1 tsp of vanilla & about 1-2 cups of sifted powdered sugar, and blend all together with a mixer until creamy. Add a couple drops of orange food coloring, and blend for a couple seconds more. Smother the frosting on the top of all of the cupcakes. Refrigerate the leftovers, if you're luck enough to have any left.