1pkg. Yellow cake mix
1pkg. (4 servings) vanilla instant pudding
1 C. canned pumpkin
½ C. each oil and water
3 Eggs
11/2 tsp. Ground Cinnamon
1 tsp. Ground Cloves
1 tsp. Vanilla Extract
Beat all ingredients until moistened. Spoon into 24 paper lined muffin cups, filling each cup ⅔ full.
Bake in preheated oven at 350 for 20 minutes. Frost cooled cupcakes with Spiced Cream Cheese Frosting.
Spiced Cream Cheese Frosting Beat
1pkg (8 oz) cream cheese softened, ¼ C butter, softened), 1 tsp Vanilla
Extract and ¼ tsp Ground Cloves until light and fluffy. Gradually beat
in 1 box (16 oz) confectioners’ sugar until smooth.
1pkg. (4 servings) vanilla instant pudding
1 C. canned pumpkin
½ C. each oil and water
3 Eggs
11/2 tsp. Ground Cinnamon
1 tsp. Ground Cloves
1 tsp. Vanilla Extract
Beat all ingredients until moistened. Spoon into 24 paper lined muffin cups, filling each cup ⅔ full.
Bake in preheated oven at 350 for 20 minutes. Frost cooled cupcakes with Spiced Cream Cheese Frosting.
Spiced Cream Cheese Frosting Beat
1pkg (8 oz) cream cheese softened, ¼ C butter, softened), 1 tsp Vanilla
Extract and ¼ tsp Ground Cloves until light and fluffy. Gradually beat
in 1 box (16 oz) confectioners’ sugar until smooth.
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