Pumpkin Spice Toffee Cupcakes

These pumpkin spice toffee cupcakes taste even better the second day…if they last that long!

Pumpkin cupcakes with toffee on top, yum!
Photo by Rebecca F.
Pumpkin cupcakes with toffee on top, yum!
Pumpkin cupcakes with toffee on top, yum!

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

12

large cupcakes

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

12

servings

Ingredients

  • 1

    (18.25-ounce) package spice cake mix

  • 1

    (15-ounce) can pumpkin

  • 2

    large eggs

  • Betty Crocker Whipped Cream Cheese frosting

  • Heath Milk Chocolate Toffee bits

Directions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a large bowl, mix together the spice cake mix, canned pumpkin and eggs until well blended. Pour evenly into the prepared pan. I made my cupcakes very generous in size – filling them 3/4 full – which yielded 12 large cupcakes. Bake for 25 to 30 minutes in the preheated oven, or until a cupcakes are set in the center when you jiggle the pan. Cool completely. Spread whipped frosting on tops and sprinkle with toffee bits. Store in the refrigerator.

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