Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
1
can (15 oz) pumpkin (not pumpkin pie mix)
1/4
cup canola oil
1/2
teaspoon pumpkin pie spice
2
whole eggs
1
egg white
1/2
cup pumpkin seeds (pepitas)
2
tablespoons granulated sugar
2
tablespoons packed light brown sugar
4
oz (half of 8-oz package) cream cheese, softened
1/4
cup butter, softened
2
cups powdered sugar
1/2
teaspoon vanilla
Preparation
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, pumpkin, oil, pumpkin pie spice and whole eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
Bake 24 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
Meanwhile, line cookie sheet with cooking parchment paper. In small bowl, beat egg white with whisk until foamy. Stir in pumpkin seeds; drain. Return seeds to bowl; stir in granulated sugar and brown sugar. Spread seeds on cookie sheet. Bake 7 to 9 minutes, stirring once, until toasted and dry. Cool 30 minutes. Break seeds apart.
In medium bowl, beat cream cheese and butter with electric mixer on medium speed 30 seconds. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Stir in vanilla. Frost cupcakes. Sprinkle with sugared pumpkin seeds.
