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Pumpkin Spice Toffee Cupcakes

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

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Rate this recipe 4.5/5 (37 Votes)

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

Details

Servings 12
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

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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