Pumpkin Gems By Alicia Recipe 385 Recipes
FROSTED PUMPKIN GEMS
If I don't hold back my four hungry sons (ages 6,5,4 and 2), they'll eat a third of the batch of these moist and tender mini muffins before I get them frosted!
Provided by Taste of Home
Time 35m
Yield 7 dozen.
Number Of Ingredients 7
Steps:
- 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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 64mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN GEMS RECIPE - (4.4/5)
Provided by á-24204
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Blend together all ingredients. Spritz each mini-muffin well and fill 2/3 full. Bake for 15 minutes. Cool then frost with cream cheese frosting. Frosting: Cream together butter and cream cheese. Beat in vanilla. Gradually add powdered sugar until frosting is desired consistency.
PUMPKIN GEMS BY ALICIA RECIPE - (3.8/5)
Provided by á-18433
Number Of Ingredients 12
Steps:
- Prheat oven to 350* Blend together all ingredients. Mix well. Pour into a paper lined Mini Muffin Pan 2/3 full. Bake for 15 minutes or until done. Cream together the butter and cream cheese. Beat in the vanilla and milk. Gradually add the powdered sugar until frosting is desired consistency. Frosten the gems.
ALLEY RESTAURANT PUMPKIN CRUNCH RECIPE - (4.1/5)
Provided by bdeedman
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees (or a convection oven to 325 degrees). Line bottom of a 9-inch round cake pan with parchment; grease sides. Combine pumpkin, milk, eggs, sugar and spices. Pour into prepared pan. Sprinkle with 1 cup cake mix, then nuts, then remaining cake mix. Pour butter over all. Bake 45 minutes, or until crust is golden and filling is set and no longer jiggles. Cool in pan, then refrigerate several hours. To make topping: Beat whipping cream until fluffy; add sugar and vanilla; beat until well combined (do not overbeat or solids and liquids in cream will separate). To unmold pumpkin crunch: Loosen edges, then invert pan over a serving plate. Tap lightly to unmold (don't tap too hard or you'll damage the custard). Peel off parchment. Top with whipped cream and dust lightly with cinnamon. Variation: To bake in a 9-by-13-inch pan, use a 29-ounce can of pumpkin purée, a 12-ounce can evaporated milk and a full box of cake mix. Increase all other ingredient quantities by 1/2. Increase baking time to 55 minutes.
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