What You Need:
(Makes: About 6 dozen)
1 package (18 & 1/4 ounces) of spice cake mix
1 can (15 ounces) of solid-pack pumpkin
1/2 cup of canola oil
1 tablespoon of ground cinnamon
1 teaspoon of baking soda
1/4 teaspoon of ground cloves
36 pecan halves
For the Cream Cheese Frosting:
1/2 cup of butter, softened
4 ounces of cream cheese, softened
1 teaspoon of vanilla extract
3 & 3/4 cups of confectioners' sugar
2 to 3 tablespoons of milk
What to Do:
STEP 1) In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, baking soda and cloves; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
STEP 2) Fill paper-lined miniature muffin cups two-thirds full. Press a pecan piece into each. Bake at 350 degrees for 17 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
STEP 3) Using a small bowl, cream the butter, cream cheese and vanilla until light and fluffy. Gradually add confectioners' sugar and mix well. Add enough milk to achieve spreading consistency. Frost the cupcakes. Sprinkle with cinnamon.
STEP 4) Enjoy!
*Note: This recipe can also be prepared in 2 dozen, lined, regular size muffin cups. Bake at 350 degrees for 22 to 26 minutes.
**Note: To easily frost the pumpkin pecan bites, try putting the frosting in a pastry bag and piping it on top of the cupcakes.