Trouble With Toast

Recipe: Pumpkin Cupcakes | October 28, 2009

Greetings from Salt Lake City!  I’m over here in Utah, trying to stay warm in the snow (yes, snow…ugh).  So, there will be no Top Chef recap till much later in the week, and posting will continue to be light.  In the meantime, though, since it is almost time for Halloween, here’s a tasty and easy recipe for a very nice fall treat.  The recipe came from Real Simple magazine, and the cupcakes were a hit both at the Eat on $30 wrap party AND my office luncheon.  Enjoy!

  • 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
  • 1/2 teaspoon pumpkin pie spice
  • 1 15-ounce can pumpkin puree
  • 2 8-ounce bars cream cheese, at room temperature
  • 2 cups confectioners’ sugar
  • 24 pieces candy corn

Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.

Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.

Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Pumpkin cupcakes



  1. I am so glad you posted these. I made a mental note that I wanted to make them when I saw them in Real Simple a few months ago but pregnancy makes mental notes pretty useless… thanks for the reminder.

    Comment by Amanda Romano Marshall — October 29, 2009 @ 2:44 pm

  2. No problem! They are really easy, and so festive! An added bonus of making them: learning that my dog LOVES pumpkin. 🙂

    Comment by bettyjoan — November 1, 2009 @ 8:33 pm

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