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Ingredients :
24 Reynolds® StayBrite® or Foil Baking Cups
1 (18 ounce) package yellow cake mix
1 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
½ cup water
⅓ cup oil
3 eggs
1 teaspoon vanilla extract
Methods :
Step 1
Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.
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Step 2
Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.
Step 3
Spoon batter into baking cups.
Step 4
Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.
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