Pumpkin Cupcakes with Cream Cheese Frosting

Cupcakes for the Sunday School class.  Recipe from “Real Simple”, they send me emails with recipes and stuff.  These were so cute!  And even the teenagers who didn’t like pumpkin ate them!

1 (18.5 oz) box yellow cake mix (plus ingredients to make cupcakes)

1/2 teaspoon pumpkin pie spice

1 (15 oz) can pumpkin puree

1 1/2 cups chocolate chips (these were not in the original recipe but I added them)

2 (8 oz each) bars cream cheese, at room temperature

2 cups powdered sugar

24 pieces candy corn

1  Heat oven to 350.  Line two 12 cup muffin pans with paper liners.  Prepare the cake mix as directed but with the following changes:  Add the pumpkin pie spice and substitute the can of pumpkin for the water called for in the package directions.  Stir in chocolate chips if desired.

2  Divide the batter among the prepared muffin pans and bake until toothpick inserted into the center of a cupcake comes out clean, 18 – 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.

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