Thanksgiving

Pumpkin Cupcakes with Cream Cheese Icing and Toasted Walnuts is for Dessert.

Pumpkin Cupcakes with Cream Cheese Icing and Toasted Walnuts takes 15 minutes to prepare.

Pumpkin Cupcakes with Cream Cheese Icing and Toasted Walnuts takes 25 minutes to cook.

Pumpkin Cupcakes with Cream Cheese Icing and Toasted Walnuts makes 24 servings.

The ingredients for Pumpkin Cupcakes with Cream Cheese Icing and Toasted Walnuts are:

Muffins:
1 lg can pumpkin (pie mix)
1 box cake mix (I used butter pecan)
1 cup diet sprite

Icing:
1 8oz light cream cheese (cold)
Squeeze of lemon juice
4 T butter (room temp)
2 c powdered sugar


Walnut topping (can use pecans):
1 T butter
1 T brown sugar
Dash of salt
1 c walnuts

Here is how you make Pumpkin Cupcakes with Cream Cheese Icing and Toasted Walnuts:

Muffins:Mix & bake at 350 for about 20 min (until toothpick comes out clean). Batter is lumpy. Use cupcake liners or grease and flour the tin beforehand. Icing:Mix butter, lemon juice and cream cheese. Add sugar in thirds. Don?t overbeat. Put icing in plastic bag, cut corner off and pipe on top of cooled muffins.Walnut topping (can use pecans):Melt butter. Add walnuts and brown sugar and toast (stirring almost constantly). Cool and press into icing.Makes about 24 muffins (filling tins half full)Number of Servings: 24Recipe submitted by SparkPeople user LANAMARKS.

The nutritional information for Pumpkin Cupcakes with Cream Cheese Icing and Toasted Walnuts is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 235.1

• Total Fat: 9.0 g
• Cholesterol: 12.0 mg
• Sodium: 270.9 mg
• Total Carbs: 38.3 g
• Dietary Fiber: 3.8 g
• Protein: 2.7 g