Pumpkin Cupcakes

Since Halloween is coming closer, we felt inspired to make pumpkin cupcakes. This is an easy, no-fuss recipe. Just get a box of Betty Crocker white cake mix, dump a can of pumpkin in it, eggs, oil-- the usual, and then bake! This recipe will make about 20-25 standard-sized cupcakes. Rick and I are trying to eat healthier, so we gave most of them away. Decorating is the best part though, right??

A reminder to enter our Halloween Dessert Contest! Win a Camp Chef 9-Piece Professional Knife Set. Contest ends October 30, 2012 at 11:59PM. For contest details, click here.




Servings: about 20-25 cupcakes
Prep Time: 5 minutes
Bake Time: about 25 minutes
Ingredients:
- 1 (16.25 oz) box of Betty Crocker SuperMoist Cake Mix, White
- 1 (15 oz) can of pumpkin puree
- 3 egg whites
- 3/4 cups of water
- 1/3 cup of vegetable oil
- 1 tsp. ground cinnamon 
- 1/4 tsp. grated nutmeg
- frosting (your choice)
- sprinkles and decorations (optional)

1. Pre-heat oven to 350 degrees F.

In a large bowl, combine cake mix, egg whites, water, vegetable oil, cinnamon and nutmeg. Beat on low speed for 30 seconds. 

Next, add pumpkin puree and beat on medium speed for 2 minutes, scraping bowl occasionally. 

Ahh... good ol' Libby's Pumpkin Puree.

2. Line cupcake pan(s) with paper baking cups. Divide batter evenly among liners, filling each about 3/4 way. 

The cupcake fairy at work...

Bake on the middle rack at 350 degrees F for 20-25 minutes, or until a toothpick comes out clean. Just keep an eye on it. Ovens vary greatly. Ours doesn't heat evenly. :-P

Cool baked cupcakes on a cooling rack before decorating. 

The FUN part!!

I'm so Asian that I can use toothpicks as chopsticks to decorate.

Candy corn cupcake!

Toothy pumpkin.

Flies stuck on a spiderweb. 

The whole gang. 

Bats... a Food for Hunters special effect...

Trust Camp Chef for all your outdoor cooking needs.