Ingredients

• 24 Reynolds® StayBrite® or Foil Baking Cups
• 1 (18 ounce) package yellow cake mix
• 1 cup canned pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/2 cup water
• 1/3 cup oil
• 3 eggs
• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.
2. Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.
3. Spoon batter into baking cups.
4. Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.