Fall is here, hooray! I love all the beautiful colors of leaves right now. There is such a vast variety. On our drive the other day, the kids and I were noticing all the colors. Red. Deep red. Burnt orange. Bright vibrant yellow. Evergreen. And some trees that have already lost there leaves. Fall gets me in the mood for raking leaves, soups, and pumpkin anything. I tried out these new fall flavored pumpkin spice cupcakes, and they were pretty delish. Everyone loves cream cheese frosting at my house. I’m sure you could have these as breakfast or dessert, enjoy!
Pumpkin Spice Cupcakes
Ingredients
- 1 pkg yellow cake mix
- 1/4 teaspoon cinnamon
- 1/2 cup water
- 2 T vegetable oil
- 3 eggs
- 1 can pumpkin puree (not pie filling)
- 1/2 t pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1 pkg cream cheese frosting, softened
- 4 cups powdered sugar
- 1-2 teaspooons milk
Instructions
- Preheat oven to 350 degrees. Prepare muffin pans by placing cupcake liners in them.
- In a large bowl, combine the cake mix, pumpkin pie spice, and cinnamon.
- Then add in the pumpkin, water, oil, and eggs.
- Next, beat the combined ingredients with an electric mixer on medium speed for about 2 minutes or until smooth.
- Divide the batter evenly between the two muffin pans.
- Bake for 18-20 minutes.
- Cool the cupcakes in the muffin tin for about 10 minutes before remove onto cooling rack.
- Once the cupcakes are completely cool, then begin making the frosting.
- For the cream cheese frosting, beat butter and cream cheese in a stand mixer until light and fluffy.
- Gradually add the powdered sugar and milk. Beat on high until smooth. Add extra milk or powdered sugar to reach desired consistency.
Servings: 24
I can’t wait to try this recipe!
I really appreciate all you do!
Thanks so much, Mary! We sure appreciate YOU! Hope you enjoy this tasty fall treat ~ Molly