Easy Pumpkin Pie Cupcakes

By kylaroy7

Ingredients

• Easy Pumpkin Pie Cupcakes
• Ingredients
• 1 recipe Whipped Cream Frosting or purchased whipped white frosting
• 1/2 teaspoon ground cinnamon
• Orange food coloring
• Crushed graham crackers
• 1 recipe Pumpkin Cupcakes or 12 pre-made cupcakes

Details

Servings 12
Adapted from bhg.com

Preparation

Step 1

Directions

Prepare Sweetened Whipped Cream Frosting. Stir ground cinnamon and several drops orange food coloring into 1-1/2 cups of the frosting. Use orange frosting to frost cupcakes. Sprinkle frosted cupcakes with crushed graham crackers. Spoon a small dollop of the reserved white frosting on the top of each cupcake. If desired, sprinkle with additional cinnamon and/or ground nutmeg.


Pumpkin Cupcakes

Ingredients

1 package 2-layer-size yellow cake mix
3/4 cup water
1/3 cup vegetable oil
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon pumpkin pie spice




Directions

Prepare Sweetened Whipped Cream Frosting. Stir ground cinnamon and several drops orange food coloring into 1-1/2 cups of the frosting. Use orange frosting to frost cupcakes. Sprinkle frosted cupcakes with crushed graham crackers. Spoon a small dollop of the reserved white frosting on the top of each cupcake. If desired, sprinkle with additional cinnamon and/or ground nutmeg.

Directions

Preheat oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. Prepare cake mix according to package directions, except use 3/4 cup water and 1/3 cup oil. Stir pumpkin, sour cream, and pumpkin pie spice into batter. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Nutrition Analysis: 123 calories, 1 g protein, 18 g carbohydrate, 6 g total fat, (1 g sat. fat), 2 mg cholesterol, 0 g fiber, 32% Vitamin A, 1% Vitamin C, 144 mg sodium, 5% calcium, 3% iron