Pumpkin Cheese Cupcakes Recipe

Perhaps your child has a fall birthday and you're tired of bringing the same old donuts to school to share the celebration. Maybe your child is starting a new school and you'd like to brighten their day. Maybe, just maybe, we don't need a reason to have cupcakes, and we can just enjoy them. Even better would be to start a new tradition of having these simple Pumpkin Cheese Cupcakes every year to start out fall in a "sweet" way. Whatever the reason, give this
pumpkin cheese cupcake recipe a try and you'll find you really don't need that excuse after all.

Pumpkin Cheese Cupcakes Recipe

1 18.5-ounce box yellow cake mix (be sure to include the ingredients called for on the box of the cake mix)
1/2 teaspoon pumpkin spice
1 15-ounce can pumpkin puree
2 8-ounce bars cream cheese, at room temperature
2 cups confectioners sugar
24 pieces candy corn

Heat oven to 350° F. Line two 12-cup cupcake tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions. Divide the batter among the prepared cupcake tins and bake 18 to 22 minutes. While waiting for the cupcakes to cool, use an electric mixer, beat the cream cheese and sugar until creamy, this will be the frosting. Once the pumpkin cheese cupcakes have cooled, spread the frosting on each cupcake. Follow-up with a candy corn on top of each cupcake.

Enjoy and relax. Watch the leaves tumble to the ground and even if just for a moment, instead of thinking about raking and fall clean-up, think of the days of jumping into the leaves...