• 24servings
  • 85minutes
  • 370calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, H, D
MineralsZinc, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups Original Bisquick® mix

  2. 1 cup granulated sugar

  3. 1 cup packed brown sugar

  4. 1/4 cup butter or margarine, softened

  5. 2 teaspoons pumpkin pie spice

  6. 1/4 cup milk

  7. 4 eggs

  8. 1 can (15 oz) pumpkin (not pumpkin pie mix)

  9. 1 package (3 oz) cream cheese, softened

  10. 1/2 cup butter or margarine, softened

  11. 2 teaspoons vanilla

  12. 4 1/2 cups powdered sugar

  13. 2 teaspoons miniature chocolate chips

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups.

  2. In large bowl, beat Bisquick mix, granulated sugar, brown sugar, 1/4 cup butter, the pumpkin pie spice, milk, eggs and pumpkin with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Divide batter evenly among muffin cups.

  3. Bake 25 to 30 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely, about 30 minutes.

  4. Meanwhile, in large bowl, beat cream cheese and 1/2 cup butter on low speed about 30 seconds or until well blended. Beat in vanilla and 2 cups of the powdered sugar on low speed about 30 seconds or just until mixed, then on high speed about 1 minute or until fluffy. Beat in remaining 2 1/2 cups powdered sugar, 1/4 cup at a time, on medium speed. If too soft to mound, add additional powdered sugar, a tablespoon at a time, until desired consistency.

  5. Spoon frosting into large resealable plastic food-storage bag; press out air and seal bag. Cut 1/2-inch tip from lower corner of bag. Squeeze bag to pipe about 2 tablespoons frosting into ghost-shaped mound on each cupcake. Press 2 chocolate chips, flat sides out, into frosting for eyes.


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