Steph's Pick - Pumpkin Cupcakes

I'm one of those weird people that doesn't like pumpkin pie (texture thing) but I LOVE pumpkin flavored treats in the fall. So I'm always on the lookout for new pumpkin desserts. With that said, you'll understand my excitement when I found this recipe in my Real Simple Sept magazine. Pumpkin Cupcakes with Cream Cheese Frosting = Delicious!!! And like everything - one of my favorite parts about this recipe is that it's sooooo easy. If you cheat like I did and just buy the cream cheese frosting (not saying I'd recommend it - it just makes it all that much easier) the recipe is a simple yellow cake mix recipe where you use pumpkin puree and pumpkin pie spice instead of water.

Ingredients
1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15-ounce can pumpkin puree
2 8-ounce bars cream cheese, at room temperature
2 cups confectioners’ sugar
24 pieces candy corn

Directions
Heat oven to 350° F. Line two 12-cup muffin 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 muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
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.

For another great Fall Treat check out my Butterscotch Pumpkin Bundt Cake - it's incredible.