Tiffany's Tips for Pumpkin Cupcakes

Ingredients

• 1 cup pumpkin puree canned
• 3  eggs 
• 0.3 cup oil 
• 24  foil baking cups reynolds® staybrite®
• 1 teaspoon pumpkin pie spice 
• 1 teaspoon vanilla extract 
• 0.5 cup water 
• 18 ounce duncan hines classic decadent cake mix yellow

Equipment

• bowl
• oven
• wire rack
• hand mixer

Directions

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