In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with an electric mixer on low speed until moist. Fill each mini muffin cup two-thirds full with batter. I greased the muffin tin since I did not use paper liners.
Bake the cupcakes for about 15 minutes. Remove from pan and cool completely. In the meantime, mix 1 teaspoon of the pumpkin pie spice into the container of cream cheese frosting.
Now it is time to assemble your push-up pops! (The containers for these pops can be found online by searching "push-up pop containers".) First, drop one mini cupcake into each container.
Add a generous teaspoon of frosting on top of each cupcake. I used a pastry bag to pipe the frosting as a quick and easy shortcut.
Top each with another cupcake. (A quick tip, use floral foam or regular styrofoam to prop up the push-up containers as you assemble them.)
Finally, add some more frosting and a sprinkle of pumpkin pie spice on top. These are great for your Thanksgiving dessert table and are easy for your kids to help make for the big day!
Ingredients
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1box Betty Crocker™ Super Moist™ Yellow Cake Mix
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1cup canned pumpkin (not pumpkin pie mix)
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1/2cup water
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1/3cup vegetable oil
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4eggs
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1 1/2teaspoons pumpkin pie spice
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1tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
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18push-up pop containers
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Additional pumpkin pie spice or ground cinnamon
Directions
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1Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
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2In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Fill each muffin cup two-thirds full with batter.
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3Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups onto cooling rack. Cool completely, about 15 minutes.
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4Meanwhile, mix remaining 1/2 teaspoon pumpkin pie spice into frosting.
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5To assemble push-up pops, drop 1 mini cupcake into each push-up pop container. Add generous teaspoon frosting to top of each cupcake. Top each with second mini cupcake. Add dollops of frosting to tops of each. Sprinkle each with additional pumpkin pie spice. Serve.
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