Harvest Pumpkin Cupcakes
makes about 24 cupcakes
  • Cake:
  • 3 eggs
  • ⅓ cup brown sugar
  • 1 tablespoon MELT Buttery Sticks or Rich & Creamy MELT, softened
  • ⅓ cup golden raisins
  • ⅓ cup slivered almonds
  • ⅓ cup applesauce
  • 1 (15 oz.) can of pumpkin
  • 2 teaspoons pumpkin pie spice
  • 1 (18.25 oz.) package of yellow cake mix
  • 24 baking cups
  • Frosting:
  • 6 ounces of ⅓ less fat cream cheese
  • 1 teaspoons vanilla extract
  • 3 cups powdered sugar
  1. Preheat the oven to 350. Line muffin tins with baking cups.
  2. To make the cake, put the eggs, sugar, Melt®, applesauce and pumpkin in a large bowl and beat with a mixer on high speed for 1 minute or until smooth. Add the pie spice and the cake mix, beating at high speed about 2 minutes. Set the mixer on stir and stir in the raisins and almonds until blended evenly into the mixture. Divide the batter into the muffin tins, filling each cup about ⅔rds full. Bake at 350 for 25-28 minutes and use a toothpick to check for doneness. Cool the cupcakes completely on a wire rack.
  3. To make the frosting, place the cream cheese and vanilla in a food processor and process until smooth. Add the sugar a cup at a time and pulse until smooth. Spread over the finished cupcakes.
  4. You can store uneaten cupcakes in the refrigerator.

Recipe Categories: Desserts and Rich & Creamy MELT Organic Recipes.
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