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Tuesday, November 6, 2012

Pumpkin Spice Cupcakes



1  pkg.  (2-layer size) yellow cake mix

1  pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1  cup  mashed cooked fresh pumpkin

1/2  cup  oil

1/2 cup  water

3 eggs

1 Tbsp.  pumpkin pie spice

Cream Cheese Frosting

8 oz cream cheese

1/2 c butter

4 – 5 cups confectioner’s sugar

1 tsp vanilla

1/2 cup  chopped toasted Pecans


make it

HEAT oven to 350°F.

BEAT first 7 ingredients with mixer until well blended. Put into cupcake lined pan 2/3 full (That is the secret!)

BAKE 20 to 25 min. or until toothpick inserted in center comes out clean. Cool completely.

SPREAD with Cream Cheese Frosting; sprinkle with nuts. Keep refrigerated.



Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Place each half into a roasting bag and bake until the fleshy part of the pumpkin is soft, mine took 45 – 60 minutes at 350 degrees.  Cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. This recipe required a very smooth pumpkin mix, so use your blender until it is completely smooth.  Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.


Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed cooked pumpkin.


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