Tiffany's Pumpkin Cupcakes The Best Recipes

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Tiffany's Pumpkin Cupcakes

"Moist, yellow cupcakes with cinnamon and spice make a great dessert or snack, with or without frosting."

Ingredients :

• 24 Reynolds® StayBrite® or Foil Baking Cups
• 1 (18 ounce) package yellow cake mix
• 1 cup canned pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/2 cup water
• 1/3 cup oil
• 3 eggs
• 1 teaspoon vanilla extract

Instructions :

Prep :	Cook : 24M	Ready in :

• 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.

Notes :

• 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.
• Here's a video showing this handy kitchen tip.

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