by Donna W.
1 package (18-1/4 ounces) yellow cake mix
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 to 2 cans (12 ounces each) whipped cream cheese frosting
•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 near the
center comes out clean. Cool for 5 minutes before removing from pans
to wire racks to cool completely. Frost cupcakes. Yield: 7 dozen.
Nutrition Facts: 1 serving (1 each) equals 59 calories, 3 g fat (1 g saturated fat), 8 mg cholesterol, 64 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.