Pumpkin Eater's Pumpkin Cupcakes

  • Print

Rating:

(0 votes) 0 0

These pumpkin cupcakes are delicious and moist. I make them every fall for my family and my neighbors. They've turned out perfect every time I've made them. This is one recipe you have to try.

Shared by nandarcook

Ingredients

  • 18 1/2 - 19 1/2-oz. spice cake mix
  • 1 C. solid pack pumpkin
  • 2/3 C. water
  • 2 eggs
  • 6 oz. chocolate morsels
  • candy corn (optional)
  • whipped topping, thawed

Directions

Preheat oven to 350 degrees. Grease and flour muffin tins (or use paper liners and spray with nonstick coating). Combine cake mix, pumpkin, water and eggs. Mix well. Stir in chocolate morsels. Fill pans until 2/3 full. Bake for 15-20 minutes at 350 degrees. Cool for 5 minutes. Remove from pans. When completely cool, cut out cone-shaped sections from top of cupcakes; fill with whipped topping and replace cut-outs. Dab a bit of whipped topping on top and decorate with candy corn if desired.

Review this recipe:

Signup