Pumpkins are in season and believe or not there are 42 different varieties. They are either edible or decorative. They come in all sorts of sizes, shapes, colors, and textures, and are one of the best-known sources of beta-carotene and fiber. Packed with vitamin A, C, E, iron, and folate, high in antioxidants that may reduce the risk of chronic diseases, and the best sources of lutein and zeaxanthin for protecting your eyes.

Moreover, pumpkins are simply delicious. For this recipe, you can use canned pumpkin. Or if you prefer to do it from scratch, get a Sugar Pie pumpkin, roast it and hollow out the flesh for this delectable recipe.


1 package yellow cake mix (regular size)

1 can (15 oz.) solid-pack pumpkin

2/3 cup water

1/4 cup maple syrup

3 large free range eggs

4 teaspoons sugar

4 teaspoons ground cinnamon

Dash salt

1 carton (16 oz.) caramel apple dip

Chocolate frosting and decorating icing, optional


Preheat oven to 350°℉. Line 24 muffin cups with paper liners. Combine the first eight ingredients.
Beat on low speed for 30 seconds; beat on medium for 2 minutes.
Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes.
Cool in pans 10 minutes before removing to wire racks to cool completely.
Frost cupcakes with caramel apple dip.
Decorate, if desired, with frosting and decorating icing.
Refrigerate leftovers.