Ingredients
1/2
cup finely chopped pecans
3
tablespoons sugar
1
box Betty Crocker™ Super Moist™ yellow cake mix
1
cup canned pumpkin (not pumpkin pie mix)
1/2
cup water
1/3
cup vegetable oil
4
eggs
1 1/2
teaspoons pumpkin pie spice
1
container Betty Crocker™ Rich & Creamy cream cheese frosting
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Place baking cups in each of 24 regular-size muffin cups.
In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.
In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.
