Tiffanys Pumpkin Cupcakes Recipe

Tiffanys Pumpkin Cupcakes Recipe

  • 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
  1. Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.
  2. Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.
  3. Spoon batter into baking cups.
  4. Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.
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