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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
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    about 6 dozen

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

Directions

  • In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, baking soda and cloves; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Fill paper-lined miniature muffin cups two-thirds full. Press a pecan piece into each. Bake at 350° for 17-20 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.
  • In a small bowl, cream the butter, cream cheese and vanilla until light and fluffy. Gradually add confectioners' sugar and mix well. Add enough milk to achieve spreading consistency. Frost cupcakes. Sprinkle with cinnamon.
Editor's Note:This recipe can be prepared in 2 dozen regular-size muffin cups. Bake for 22-26 minutes.
Nutrition Facts
2 each: 191 calories, 10g fat (3g saturated fat), 32mg cholesterol, 186mg sodium, 25g carbohydrate (19g sugars, 1g fiber), 2g protein.

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