Yummy Pumpkin Cupcakes

A few weeks ago I made the Yummy-est pumpkin cupcakes. Let me tell you, they were a HIT! Such a hit, that I thought I'd share the super easy recipe I used to make them.

First I gathered all the needed ingredients: Yellow cake mix, pumpkin, pumpkin-pie spice, cream cheese, confectioners sugar, candy corn and some festive cupcake liners.

Combine

Prep for baking

In the meantime I made some delicious cream cheese frosting to top the cupcakes with.

The delicious smell of fall pumpkin filled the kitchen as these came out of the oven.

After letting them cool for a bit, I frosted these bad boys with my new frosting gun! What a fun toy!

Then I adorned them with some festive candy corn. Don't you just want to dive right in?!

Here's the recipe if you'd like to try some for yourself... I'm telling you they're super easy and SUPER tasty!

:::Pumpkin Cupcakes:::

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 of pumpkin puree (not pumpkin pie mix)
2 8-ounce bars cream cheese, at room temperature
2 cups confectioners’ sugar
Candy Corn

1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Enjoy!