Vegetarian

Butterscotch Pumpkin Cupcakes with Cream Cheese Frosting is for Dessert.

Butterscotch Pumpkin Cupcakes with Cream Cheese Frosting takes 15 minutes to prepare.

Butterscotch Pumpkin Cupcakes with Cream Cheese Frosting takes 20 minutes to cook.

Butterscotch Pumpkin Cupcakes with Cream Cheese Frosting makes 18 servings.

The ingredients for Butterscotch Pumpkin Cupcakes with Cream Cheese Frosting are:

? 1 package yellow cake mix ( King Arthur Gluten Free Yellow Cake Mix works well )

? 1 package (3.4 ounces) instant butterscotch pudding mix

? 4 eggs
? 1/4 cup water
? 1/4 cup vegetable oil
? 1 cup canned pumpkin
? 1 teaspoon cinnamon

Here is how you make Butterscotch Pumpkin Cupcakes with Cream Cheese Frosting:

1.In a large bowl, combine the first seven ingredients. Beat on low speed for about 30 seconds, then beat on medium for 2 minutes.2. Pour into paper lined or grease muffin tins. This makes about 18 cupcakes.3. Bake at 350 degrees for 18-20 minutes or until a wooden pick inserted near the center comes out clean.4. Remove to a wire rack to cool completely and then frost with Duncan Hines Creamy Home-Style Cream Cheese FrostingServing Size: Makes 18 CupcakesNumber of Servings: 18Recipe submitted by SparkPeople user SLACHETKA103145.

The nutritional information for Butterscotch Pumpkin Cupcakes with Cream Cheese Frosting is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 212.6

• Total Fat: 7.0 g
• Cholesterol: 41.1 mg
• Sodium: 261.2 mg
• Total Carbs: 36.9 g
• Dietary Fiber: 0.6 g
• Protein: 2.2 g

The dietary needs meet for Butterscotch Pumpkin Cupcakes with Cream Cheese Frosting is Gluten Free