One of my family's favorite fall snacks is Pumpkin Gems - tiny delicious pumpkin spice cupcakes topped with cream cheese frosting. You can eat half a dozen at once without even thinking about it. My sister requested them for her birthday this year (Happy Birthday, Whitneigh!) so yesterday I made a huge double batch so we could have extras to share. According to the recipe (below) it should have made an entire gross (that's the term for 12 dozen of something) and we have multiple tupperware storage boxes full to prove it. My mom got the recipe at a Pampered Chef party years ago and we've been making them almost every year since.
Pumpkin Gems
1 yellow cake mix
3 eggs
1/2 cup oil
1 tsp baking powder
2 tsp cinnamon
20-oz canned pumpkin
Preheat oven to 350 degrees. Blend together all ingredients with electric mixer. Line mini muffin pans with mini-cupcake papers, fill each 2/3 full (about a rounded spoonfull). Bake for 15 minutes. Cool and frost with cream cheese frosting (we usually just buy a can but you can make your own).
Yield: 6 dozen
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