Spiced Pumpkin Cupcakes

By dette

Mmm! Toasted and sugared nuts top cream cheese frosting on sweet and spicy pumpkin cupcakes

Ingredients

• 1/2 cup finely chopped pecans
• 3 tablespoons sugar
• 1 box Betty Crocker® SuperMoist® yellow cake mix
• 1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
• 1/2 cup water
• 1/3 cup vegetable oil
• 4 eggs
• 1 1/2 teaspoons pumpkin pie spice
• 1 container Betty Crocker® Rich & Creamy cream cheese frosting

Preparation

Step 1

1 Heat oven to 350°F (or 325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
2 In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.
3 In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
4 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
5 Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting.