Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
ins (recipe makes 24 full-sized or 48 mini cupcakes--I like
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 lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, 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.
mall bowl, mix together flour, pumpkin pie spice, baking powder, baking
more minutes. Stir pumpkin puree and pumpkin pie spice into batter
eat until smooth.
Frost cupcakes after they are completely cooled
iners.
Beat baking mix, pumpkin puree, white sugar, brown sugar
To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.
mooth, about 2 minutes. Add pumpkin and beat until batter is
owl, combine the sugar, oil, pumpkin and eggs.
Combine the
owl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set
apers.
To make the cupcakes, in a bowl, sift together
second bowl, whisk together pumpkin puree, soy milk, oil, and
ach tin.
For the cupcakes; In a large mixing bowl
or about 12 minutes (until cupcakes have puffed up but still
bowl whisk the flour, pumpkin pie spice, baking powder and
t the seeds. Cut the pumpkin into large chunks. Bring a
side.
Stir the buttermilk, pumpkin and vanilla together in a
he milk, vegetable oil, applesauce, pumpkin and walnuts, until just combined
baking soda, baking powder, nutmeg, pumpkin, oil and milk. Stir in