Cupcakes are all that seem to work in my kitchen, though the last ones I made came out like bricks I think I’m willling to try these seeing as it seems pretty easy and you can keep it healthy by not using the frosting however if it’s for the holiday…….I’m going with the frosting!!!!
- 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix*
- 2 tsp pumpkin pie spice
- 1 cup canned 100% pure pumpkin
- 1 cup water
For the Pumpkin Cream Cheese Frosting:
- 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 5 tbsp packed brown sugar
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.
For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.
*Betty Crocker has reduced their cake mixes, so read the labels on your box. Dunkin Hines still carries 18.25 oz boxes