pumpkin stuff
Nov 6, 2013 23:39:31 GMT -7
Post by Big Pandora on Nov 6, 2013 23:39:31 GMT -7
because thats what you eat in fall
Original recipe makes 24 cupcakes Change Servings
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
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.
delicious! if you like these, thank someone named tiffany!
Original recipe makes 24 cupcakes Change Servings
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 because i almost forgot about 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.
delicious! if you like these, thank someone named tiffany!
