Moist, yellow cupcakes with cinnamon and spice make a great dessert or snack, with or without frosting.
What You Need
Original recipe yields 24 servings
24 Reynolds® StayBrite® or Foil Baking Cups
1 package (18 ounce) yellow cake mix
1 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
1/2 cup water
1/3 cup oil
1 teaspoon vanilla extract
Add To Shopping List
Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.
Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.
Spoon batter into baking cups.
Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.
Reynolds Kitchens Tip
To make Parchment Paper Baking cups, cut Reynolds® Parchment Paper into 5” squares and press over the bottom of an upside-down glass. After baking, lift the cupcakes by the parchment edges.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Original recipe makes 24 cupcakes
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.