A reminder to enter our Halloween Dessert Contest! Win a Camp Chef 9-Piece Professional Knife Set. Contest ends October 30, 2012 at 11:59PM. For contest details, click here.
Servings: about 20-25 cupcakes
Prep Time: 5 minutes
Bake Time: about 25 minutes
- 1 (16.25 oz) box of Betty Crocker SuperMoist Cake Mix, White
- 1 (15 oz) can of pumpkin puree
- 3 egg whites
- 3/4 cups of water
- 1/3 cup of vegetable oil
- 1 tsp. ground cinnamon
- 1/4 tsp. grated nutmeg
- frosting (your choice)
- sprinkles and decorations (optional)
1. Pre-heat oven to 350 degrees F.
In a large bowl, combine cake mix, egg whites, water, vegetable oil, cinnamon and nutmeg. Beat on low speed for 30 seconds.
Next, add pumpkin puree and beat on medium speed for 2 minutes, scraping bowl occasionally.
Ahh... good ol' Libby's Pumpkin Puree.
2. Line cupcake pan(s) with paper baking cups. Divide batter evenly among liners, filling each about 3/4 way.
The cupcake fairy at work...
Bake on the middle rack at 350 degrees F for 20-25 minutes, or until a toothpick comes out clean. Just keep an eye on it. Ovens vary greatly. Ours doesn't heat evenly. :-P
Cool baked cupcakes on a cooling rack before decorating.
The FUN part!!
I'm so Asian that I can use toothpicks as chopsticks to decorate.
Candy corn cupcake!
Flies stuck on a spiderweb.
The whole gang.
Bats... a Food for Hunters special effect...
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