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
