Instructions

1. HEAT oven to 350°F. Line 24 muffin cups with baking baking cups.
2. BLEND cake mix, pumpkin, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Divide evenly into prepared muffin cups. Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan to wire rack to cool completely.
3. PLACE frosting in decorating bag fitted with large star tip. Pipe a swirl of frosting on top of each cupcake, beginning at outer edge and moving toward center. Garnish with gingersnaps, as desired.
4. Recipe courtesy of Crisco

• Servings : 24
• Course : Dessert