PUMPKIN PIE CUPCAKES

Pumpkin Pie Cupcakes image

A tasty and quick way to use up extra canned pumpkin pie mix.

Provided by Suzie Lopez O'Connor

Categories Desserts Cakes Cupcake Recipes Pumpkin

Time 1h

Yield 12

Number Of Ingredients 7

Ingredients

1 (18.25 ounce) box yellow cake mix
1 ¾ cups canned pumpkin pie mix
2 eggs
2 teaspoons pumpkin pie spice
1 (8 ounce) package cream cheese, softened
¼ cup confectioners' sugar
1 teaspoon pumpkin pie spice

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
Mix yellow cake mix, pumpkin pie mix, eggs, and 2 teaspoons pumpkin pie spice together in a bowl until batter is well mixed. Fill muffin cups, about 1/4 cup per cupcake, with batter.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Cool cupcakes in tin for 5 minutes before transferring to a wire rack to cool completely.
Beat cream cheese, confectioners' sugar, and 1 teaspoon pumpkin pie spice together in a bowl using an electric mixer until frosting is fluffy; spoon onto each cupcake.

Nutrition Facts : Calories 315.7 calories, Carbohydrate 47.5 g, Cholesterol 52.4 mg, Fat 12.4 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 432.1 mg, Sugar 21.4 g