Pumpkin spice cupcakes

Pumpkin spice cupcakesSome ingredients just go together: Peanut butter and jelly. Milk and cookies. Pumpkin and cinnamon. Which brings me to these delightful cupcakes. If you want to create a truly fall-esque dessert that will wow even the non-sweet-types in your group of friends, this is the recipe to try.

I came across this recipe while perusing Pinterest–which originally came from Lil’ Luna’s blog–and fell in love with the adorable mini pumpkins on top. I promise once you bake these little gems, pipe on the cinnamon cream cheese frosting, place the little candy in the center, and take your first bite, it will be as if fall instantly explodes in your mouth.

Don’t believe me? Just try it.

Servings: Makes about 24 cupcakes


1 box yellow cake mix (and any of the ingredients listed on back of the box)
½ teaspoon pumpkin pie spice
½ teaspoon cinnamon
1 teaspoon vanilla extract
1 15 oz. can pumpkin puree

1 8 oz. package cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1½ teaspoon cinnamon
Candy pumpkins

Pumpkin spice cupcakesDirections:

  1. Preheat the oven to 350°F. Fill a muffin tin with cupcake liners.
  2. Prepare the cake mix as directed on the box, but add pumpkin pie spice, cinnamon, and vanilla extract, and substitute pumpkin puree for the water.
  3. Pour the batter into the cupcake liners and fill about 2/3 of the way full.
  4. Bake for 18-20 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
  5. Remove the cupcakes from the oven, and let cool completely.
  6. Combine all of the ingredients for the frosting in a medium bowl and beat with a hand mixer until smooth.
  7. Pipe or spread the frosting on the cupcakes and top with a candy pumpkin.

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