Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tassel Estate in Wylie, Texas in 1986.

Ingredients Edit

Frosting Edit

Directions Edit

  1. Blend cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened.
  2. Beat on medium speed for 2 minutes.
  3. Pour batter ¾ full into 24 paper lined muffin cups.
  4. Bake in a preheated 350°F oven for 20 minutes.
  5. Cool in pans for 10 minutes then remove to wire racks to cool completely.
  6. Spread cupcakes with frosting and decorate as desired.
  7. For frosting, in a small mixing bowl add melted butter to sugar then add vanilla and cinnamon.
  8. Add 1 teaspoon milk then mix well adding small amounts of milk until frosting is easy to spread.

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