Perfect Pumpkin Cupcakes

Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting

These are the best cupcakes I have made so far! They had a rich pumpkin flavor, the cake was fluffy and SUPER moist, and the frosting was quite decadent.

For the cupcakes

Ingredients:
1 box Yellow Cake Mix
Eggs
Vegetable Oil
1 can Pumpkin Puree

Directions:
Make cake mix as directed on the box but do not add water! Instead add the can of pumpkin puree. Divide the batter into prepared muffin tins with liners and bake at 350 def F for about 18 minutes (Check them at 15 min to make sure).

For the frosting
(From Gina’s Skinny Recipes)

Ingredients:
8 oz softened cream cheese (don’t use fat free)
1/2 cup pumpkin puree
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar

Directions:
Mix together all ingredients until smooth. I would recommend heating the cream cheese to mix it because I just let it sit to room temperature to soften it and it did not smooth out as well as I wanted it to. It was still good though!

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