tiffany's pumpkin cupcakes

Ingredients

• Servings: 24
• 24 reynolds® staybrite® or foil baking cups
• 1 (18 ounce) package yellow cake mix
• 1 cup canned pumpkin puree
• 1 teaspoon spice
• 1/2 cup water
• 1/3 cup oil
• 3 eggs
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f. place reynolds baking cups in muffin pans; set aside.
• combine ingredients in large bowl. beat with an electric mixer on medium speed for 2 minutes.
• spoon batter into baking cups.
• bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. cool on cooling rack. frost as desired.