Yes…another pumpkin recipe.
You should go ahead and get used to it. There are tons more coming. Besides, who doesn’t love pumpkin?!
Plus, these are ah-mazing. Light and fluffy spice cake with a little pumpkin thrown in for good measure and topped with an airy Cool-Whip-based pumpkin frosting. What’s not to love?
I don’t want to brag, but I took these to my date the other night and he said they were the best cupcakes he’s ever had.
1 box spice cake mix
1/2 cup water
1/3 cup oil
1 cup pumpkin
1/2 teaspoon pumpkin pie spice
1 small box pumpkin instant pudding
half of the milk called for on the package (should be 1 cup)
1 small carton Cool Whip
To make the cupcakes: Preheat the oven to 350 degrees. Line 2 cupcake tins with about 20 liners (original recipe says 18, but I got 20). Set aside.
In a large bowl, combine all of the cupcake ingredients. Mix on low for 30 seconds, then on medium for 2 minutes. Divide cupcake batter among the liners, filling each one about 2/3 full. Bake for 14-16 minutes or until the tops are springy when touched. Let cool in the tins for a few minutes, then place them on wire racks to cool completely.
To make the frosting: In a medium bowl, mix the pudding mix with the milk and stir well. Add Cool Whip until you reached the desired consistency. (I added the whole tub of Cool Whip. I suggest doing it a little at a time because mine, though it was DELICIOUS, wasn’t quite as thick as I’d like.) Mix well and pipe onto cooled cupcakes!