These are so delicious. The only thing I might consider doing is adding an additional 1/4-1/2 tsp of pumpkin pie spice for a little stronger flavor. Regardless, these were great even without the frosting. Very moist and the perfect fall treat!
Pumpkin Cupcakes with Cream Cheese Frosting
adapted from multiple recipes
Ingredients
Cupcakes
Box of yellow cake mix
Eggs
Vegetable Oil
2 cups pumpkin puree OR 15 oz can pure pumpkin
1/2 tsp pumpkin pie spice
Frosting
8 oz package of cream cheese
1/4 cup butter, softened
1 cup confectioners sugar
1/2 tsp vanilla
Directions
Preheat the oven to 350.
Follow the directions on the back of the cake box, but substitute the pumpkin for the water and add the pumpkin pie spice.
Line two 12-cup muffin tins with paper liners. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Let cool.
In a medium bowl, beat together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar.
Enjoy!
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