Pumpkin Pecan Bites
This recipe makes a lot, so I like sharing the bite-size treats at potlucks. To easily frost them, try putting the frosting in a pastry bag and piping it on top of the cupcakes. —Carol Beyerl, East Wenatchee, Washington
Ingredients
- 1 package spice cake mix (regular size)
- 1 can (15 ounces) solid-pack pumpkin
- 3 large eggs
- 1/2 cup canola oil
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 36 pecan halves, cut in half
- CREAM CHEESE FROSTING:
- 1/2 cup butter, softened
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 3-3/4 cups confectioners' sugar
- 2 to 3 tablespoons whole milk
- Ground cinnamon
Reviews
These were a big hit both at home and at work. Quite simple to make.
These were really good! Very moist, and everyone loved them!
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These are absolutely wonderful. So moist and a different texture than the normal cupcake or muffin. Everyone LOVED them. I plan on making them again for an upcoming social.
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I used a different frosting that was lactose-free and substituted in gluten-free flours and they worked great. I also used freshly cooked pumpkin and fresh pineapple. These are addictingly good!
My husband says that this is the best cupcake I have made this year. Also took the cupcakes to a church group last night and they gave rave reviews such as...moist and tender and a delicate cross between muffin and cupcake...please bring more.
Made these in mini-muffin pan. Were delicious. Brought some to work and got good reviews. I would add more cinnamon, cloves, etc. to get more intense flavor. Time consuming to frost mini's, but just the right size.
I made this recipe as a cake. It is so good. The only changes I made were I added 1/2 tsp. each of ginger and nutmeg and omitted the nuts for the cake. This recipe is a keeper!
Was a big hit at a jazzercise party. The pecan on top of the muffin made it. And the icing wasn't overly sweet.