Who knew there were so many pumpkin recipes?
Well, I guess I did — and it’s reaching a critical point over here. But since our photography club is having a picnic this Saturday, I couldn’t resist the opportunity to try out another autumnal recipe before everyone (myself included) gets completely sick of all pumpkin-flavored foods. I realize I’m stretching the boundaries here at write meg!, what with punching you over the head with so many mentions of my favorite gourd, but humor me just once more.
I adapted this version from Betty Crocker, though I didn’t have pecans and was too tired and stressed to make frosting from scratch (don’t stone me!). Good thing Betty is around — her vanilla buttercream is quite tasty. So I nixed the pecans in the original recipe, though they sound delicious, and the end result? Darn good! Just enough pumpkin spice flavor to satisfy this fall-obsessed baker’s heart, and next time I might even top with candied pecans or walnuts.
And since you haven’t whipped these up yet, you can add candied pecans or walnuts. Go forth and prosper, friends.
Pumpkin spice cupcakes
Adapted from BettyCrocker.com
1 box Betty Crocker yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
1 1/2 teaspoons pumpkin pie spice
1 container cream cheese or vanilla frosting (or make your own!)
In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake 19 to 24 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes, then frost and decorate as desired.