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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I got this from a magazine several years ago. I make them each year during the autumn season. I find that I need to bake them a little longer than instructed, possibly due to our high altitude in Utah. I also use a little red/yellow food coloring in the frosting to give it an orange cast and decorate each with a few candy corns. Ingredients:
1 (16 ounce) package poundcake mix |
2 eggs |
3/4 cup light brown sugar |
1 cup cooked pumpkin or 1 cup canned pumpkin |
1 teaspoon baking soda |
2 teaspoons poppy seeds |
1/2 cup water |
1/2 cup softened butter or 1/2 cup margarine |
3 cups sifted powdered sugar |
1 teaspoon anise extract |
2 tablespoons milk |
Directions:
1. In a mixing bowl combine cake mix, eggs, sugar, pumpkin, water, baking soda, and poppy seeds.
2. Beat on medium speed for 3 minutes.
3. Pour batter into 18 paper-lined muffin cups.
4. Bake at 325 degrees for approximately 25-30 minutes or until golden.
5. Cool 10 minutes.
6. Remove from pan and place on wire rack until complete cool.
7. For frosting: Cream together all ingredients until smooth.
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