- Nonstick cooking spray
- All-purpose flour
- 1 (18 1/4-ounce) box yellow cake mix
- 3/4 cup pumpkin puree, plus more if needed
- 1/3 cup vegetable oil
- 2 cups confectioners' sugar
- 1/4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- Red and yellow food coloring, if desired
- Special equipment: 12-count mini pumpkin cake mold pans
Combine the cake mix with the pumpkin puree and oil. Beat with a hand mixer on medium until well incorporated, about 2 minutes. Some pumpkin purees have more moisture than others, if the cake batter seems dry then add more pumpkin puree, 1/4 cup at a time.
Using an ice cream scoop, fill the molds 2/3 of the way to the top with batter. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 12 minutes. Cool for 5 minutes and remove to a wire rack to cool completely.
In a large bowl, combine the icing ingredients and mix together until well blended; the icing should be thick but have a pourable consistency. If it's too thick add a little water to thin. If you want the color to be more orange add a few drops of red and yellow food coloring. Dip the top 1/2 of each cupcake into the icing and place onto a sheet pan fitted with a wire rack allowing the icing to drip down the sides. Let icing set for 1 hour before serving.
Recipe courtesy of Emeril Lagasse