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 . Fill cupcake liners 2 / 3 full and bake for 20-25 minutes , 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 .
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