Creative Child October 2018 - Page 41

INGREDIENTS: • 18.25 oz 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 reduced 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 DIRECTIONS: 1. Preheat oven to 350 degrees F. 2. Line a cupcake tin with cupcake wrappers. 3. Combine cake mix and pumpkin spice in a large bowl. 4. Add pumpkin puree and water, mix about 2 minutes. 5. ill cupcake liners 2/3 full and bake for 20-25 minutes, F or until a toothpick inserted comes out clean. 6. For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. 7. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting. Makes 24 Cupcakes ***Betty Crocker has reduced their cake mixes, so read the labels on your box. Dunkin Hines still carries 18.25 oz boxes. 40