Combine gingersnap crumbs and butter; press onto bottoms of 24 paper-lined muffin cups.
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 30 min. (Cupcakes need to still be warm to fill.)
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag. Insert tip of bag into center of each cupcake to pipe about 1 Tbsp. pudding mixture into cupcake.
Frost with remaining pudding mixture.
Sprinkle lightly with pumpkin pie spice before serving.
How to Store
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.