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If you like pumpkin, these cupcakes are for you. And even if you don’t like pumpkin, you just might be converted. They contain no eggs or oil. The pumpkin puree provides all the moisture necessary. They remind me of all the comforting flavors and feelings of fall. They are great with or without the frosting.
Preheat oven to 350°F. Line two 12-count cupcake tins with cupcake wrappers.
Combine cake mix, melted butter, and pumpkin spice in a large bowl. Add pumpkin puree and water and mix for about 2 minutes. Crush crystallized ginger and fold into batter.
Fill cupcake liners 2/3 full and bake about 20-25 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow to cool before frosting.
For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar in a medium sized bowl and mix until smooth.
You can use a spatula to frost the cupcakes or pipe it onto them which may require making more frosting.
Fresh strawberries add seasonal sweetness to these tempting treats.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!