Pumpkin Cupcakes



I started to crave pumpkin pie, wait pumpkin anything. So like I always do I turned to Pinterest and found a great pumpkin bread recipe. HA HA HA Didn't turn out. I will try it again as its mainly my fault that it was a flop.
I had left over pumpkin puree so I needed to find something to make.
I came across Pumpkin Cupcakes.
1. Only a few ingredients (very much attracted me)
2. Looked very easy to make

I decided to make mini cupcakes so I could send them to work with my hubby. The guys all love it when I experiment and send goodies in for them to try.

I did change a few things.

Ingredients:
1 box of vanilla moist cake
2 1/4 tsp pumpkin spice
1 cup canned 100% pumpkin puree
1 cup of water

Preheat your oven to 350* and line your tin pan with liners

Combine cake mix, pumpkin spice in a large bowl. Add your pumpkin puree and water. Stir 2-3 minutes
Fill your liners 2/3 full and bake 20 min or until toothpick comes out clean.

While they are cooking prepare your frosting.
8 oz cream cheese
1/2 cup of pureed pumpkin
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin spice
5 tbs brown sugar
dash of nutmeg
I love pecans, so I finely chopped a handful and sprinkled on top before I drizzled with syrup)
PS I forgot to take a picture and the drizzle made a nice touch!
mix well and gently spread on cupcakes

When your cupcakes are completely cooled frost (I truly loved without the frosting, melted right in my mouth)
Then I took caramel syrup and drizzled lightly on top of the cakes. YUMMY!!