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over 2 years ago
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This is a simple and easy way to make something fabulous! Think outside the box mix. See my other how-to's for a tute on how to make cream cheese frosting!
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Crafts
Recipe
Ingredients
- 1 cup Canned Pumpkin (I used Libby brand)
- Cupcake Liners
- 2 tbsp Pumpkin Pie Spice
- Egg s, Water, And Vegetable Oil, Or Whatever Your Cake Mix Requires
- Project Cost
- Almost Nothing
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1
Gather your ingredients, canned pumpkin, yellow cake mix, eggs, water, vegetable oil, water cupcake tin and liners, and set your oven to 350 F
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2
Prepare your cake mix as indicated on the box. To ensure that your cake is extra moist, add an extra 2 tablespoons of vegetable oil! (Works like a charm!)
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3
Add one cup canned pumpkin. **DO NOT USE PUMPKIN PIE FILLING! They're not the same thing!** Mix the canned pumpkin into the batter.
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4
Add 2 tablespoons of pumpkin pie spice to the pumpkin and cake batter mixture. Mix until the spice is evenly distrubuted, about 1 min.
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5
Line your cupcake tin with your favorite kind of cupcake liner. Paper, foil, doesn't matter here! :D
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6
Using a spring-loaded ice cream scoop, scoop the batter into the liners. If you don't have a spring-loaded scoop, go ahead and use a tablespoon and fill the liners 2/3rds full. Yeilds about 2 dozen cupcakes
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7
Bake at 350F for 18-20. Let cook IN the cupcake tins for 30 mins on a wire rack, then you can take the cupcakes out of the tins to cool completely.
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8
Top with cream cheese frosting or Wilton's white candy melts and serve!
Check out my other how-to's for the cream cheese frosting recipe!
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