Pumpkin Cupcakes

It felt like fall for about one day here in Southern California before the weather got hot again and I had pumpkin recipes on my mind. Last holiday season, stores kept running out of canned pumpkin so I still have a little stash in the pantry.

These cupcakes couldn't have been easier . . . and yes, the main ingredient is a boxed cake mix. Big sister and I had fun making them and they got high marks from my friends. I described them to my sister as "cream cheese frosting delivery devices" because you know how I love the cream cheese frosting!

I eyeballed the spices to make my own pumpkin pie spice (cinnamon, ginger, cloves, allspice and nutmeg) and added a little cinnamon to the cream cheese frosting. I bet little candy corn or orange m&ms would make cute accents on top of these cupcakes!

My girls helping me bake (baby sister was moral support):



Pumpkin Cupcakes (24 regular size or 42 minis)

1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15-ounce can pumpkin puree

Make the cake mix according to the package instructions but omit the water and add the pumpkin puree and the pumpkin pie spice. Line your muffin tins with paper liners and bake. Baking times vary depending on your mix, but typically it will be 18-22 minutes for full size muffin tins and 12-15 minutes for mini muffin tins. Check them early and when a toothpick comes out clean, they're done.

Cream Cheese Frosting

1 1/2 sticks butter, room temperature
8 oz package of cream cheese, room temperature
1 cup powdered sugar
1/2 tsp. vanilla extract
1/2 tsp. cinnamon (optional)

Combine with a mixer at medium high speed until smooth.