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Tuesday, November 22, 2011

Pumpkin Cake Mix Cupcakes

Have you seen the recipes where people take a can of pumpkin and add it to a chocolate or yellow cake mix and then bake it?  No eggs, no oil, just pumpkin?  Well this is almost that recipe.  I had pumpkin left over from making everything under the sun.  It's really amazing how much pumpkin is in one of those 28 ounce cans.  Anyway, there it was, sitting in my fridge; almost a full 14 ounce can's worth.  Then I saw the date filling left from my mother-in-law's date filled cookies (it's okay, folks, don't freak out that this was old filling, I am just now posting the recipe, but I made the cupcakes about a week after the date cookies) and knew that I had to use both.
So I grabbed a Butter Pecan cake mix (because I live in the south now and I can grab that flavor) (but if I lived where that flavor is not available I would have settled for spice or yellow), and I mixed in the pumpkin.  But then I freaked out that the cupcakes I had in mind wouldn't rise enough, so I added an egg.  Just one. It was enough.  I put a dollop of date filling onto as many as I could before I ran out.  Some ended up plain.
All of them ended up with a thick layer of cream cheese frosting on top.  Perhaps that was overkill.  You will have to imagine what they looked like that way.  They didn't make it to the photo shoot.

Pumpkin Cake Mix Cupcakes:
1 cake mix, preferably butter pecan, spice or yellow
14 ounce can pumpkin (not pumpkin pie filling)
1 egg
Optional date filling from this recipe
Optional cream cheese frosting
Combine all three ingredients in a bowl.  Stir or mixer them all together until smooth.  Scoop into cupcake liners.  Bake 350 degrees for 18-20 minutes or until they test done.  If using filling, spoon filling on top of uncooked cupcakes and slightly press down.  Frost if desired.


 http://verygoodrecipes.com/cake

13 comments:

Ann said...

Oh, Kristen - that sounds AMAZING! I love the idea of the filling AND cream cheese...which doesn't sound like overkill to me...it sounds delicious!

Joanne said...

How fun are these! I might substitute nutella for the date filling, but they are definitely a great idea!

Katerina said...

These little sweet presents look irresistible!

Sandi said...

Agree w/Ann, filling and cream cheese? YUM!

Happy Thanksgiving to you and your family!

Kate said...

Sounds yummy....way to clean out the fridge!!

cookingvarieties said...

hi kristen, pumpkins aplenty here all year round, so we dont have canned ones..
will try and use pureed version instead, your photos look very appetizing.

kyleen said...

Everyone's been raving about the pumpkin + cake mix thing; I've definitely got to try it. These look delicious, especially the date filling.

Blackswan said...

This is something new & I'm amazed, Kristy! Looks inviting :)

Tiffany said...

Pumpkin and date? Sounds AH-MAZE-ing! :D

galit said...

I just love this - both the recipe and the post :-)

Tiffanee said...

Brilliant and delicious! Thanks for sharing!!

Lisa said...

This is great. I love that it is so easy, but the pumpkin will no doubt make it seem that I spent forever making them (hopefully). Even I can do this. Thank you for sharing.

kita said...

Butter Pecan cake mix??? There is such a thing??? I am sooo jealous right now... These little cupcakes look awesome.

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