Pumpkin Praline Cupcakes

 

(From the Kitchen of Highland Lakes MOM, Susan Pockstaller)

 

Cupcakes:

Yellow cake mix

1/2 cup oil

3/4 cup brown sugar

1 tsp cinnamon

1/2 tsp allspice

1/4 tsp nutmeg

1 can pumpkin

1/4 cup water

3 eggs

 

Preheat oven to 350.  Combine mix, oil, sugar, spices, pumpkin and water.  Beat to blend.  Add eggs, 1 at a time, beating after each addition.

 

If preparing cupcakes (yield – 24 cupcakes)-

Place cupcake liners into pan.  Scoop with 1/8 cup measure of cake batter  to fill bottom of cupcake cup; then dollop with praline (see below).  Next scoop 1/8 cup more of batter to cover.  Bake 35 to 40 minutes.

 

 

If preparing a 12 cup bundt cake-

Pour 1/2 of the batter into greased and floured bundt pan.  Top with Praline (see below).  Pour remaining batter of top.  Bake 1 hour.

 

Praline:

1/2 cup chopped nuts

1/3 cup brown sugar

1/2 cup butter, softened

 

Blend ingredients until crumbly.

 

Icing:

8 oz cream cheese

4 tbsp butter, softened

16 oz powdered sugar

1 tsp vanilla

 

Cream butter and cream cheese.  Add sugar.  Beat until smooth.  Add vanilla.

Spread over cooled cake or pipe onto cooled cupcakes.