FROSTED PUMPKIN GEMS
If I don't hold back my four hungry sons (ages 6,5,4 and 2), they'll eat a third of the batch of these moist and tender mini muffins before I get them frosted!
Provided by Taste of Home
Time 35m
Yield 7 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined miniature muffin cups two-thirds full. Bake at 350° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 64mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN GEMS RECIPE - (4.4/5)
Provided by á-24204
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Blend together all ingredients. Spritz each mini-muffin well and fill 2/3 full. Bake for 15 minutes. Cool then frost with cream cheese frosting. Frosting: Cream together butter and cream cheese. Beat in vanilla. Gradually add powdered sugar until frosting is desired consistency.
PUMPKIN GEMS BY ALICIA RECIPE - (3.8/5)
Provided by á-18433
Number Of Ingredients 12
Steps:
- Prheat oven to 350* Blend together all ingredients. Mix well. Pour into a paper lined Mini Muffin Pan 2/3 full. Bake for 15 minutes or until done. Cream together the butter and cream cheese. Beat in the vanilla and milk. Gradually add the powdered sugar until frosting is desired consistency. Frosten the gems.
WHITE CHOCOLATE PUMPKIN DREAMS
If you like pumpkin pie, you'll love these delicious pumpkin cookies dotted with white chocolate chips and chopped pecans. Drizzled with a brown sugar icing, they're irresistible.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, vanilla and pumpkin. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 12-14 minutes. Remove to wire racks to cool., For frosting, combine brown sugar and butter in a small saucepan. Bring to a boil; cook over medium heat for 1 minute or until slightly thickened. Cool for 10 minutes. Add milk; beat until smooth. Beat in enough confectioners' sugar to reach desired consistency. Spread over cooled cookies.
Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 58mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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