Can you smell it?.. Fall is in the air and the Holidays are going to be in full swing with the taste of all things pumpkin. These Pumpkin Cupcakes with a cinnamon cream cheese frosting are just what you need to get the festivities brewing.
I love the fall! It screams, football, food, baking, and more baking. One of my favorite things is to bake for family, friends, and neighbors and pumpkin is such a versatile ingredient to be used in so many things. Not only is it good for you, but it makes whatever you bake so moist and delicious, and these Pumpkin Cupcakes are the eating proof.
I may be jumping the holiday hoopla a bit early, but it is never to early to enjoy a deliciously moist cinnamon infused cupcake with low fat cinnamon cream cheese frosting. Every bite is moist and delectable. Topping them off with candy corns or even candy pumpkins are just the cutest touch for a little holiday flare.
Pumpkin Cupcakes are quick and easy dessert and can be enjoyed all the way through the Holidays. So let the baking festivities begin and enjoy these simply delicious Pumpkin Cupcakes as the Fall finally rolls in. xoxo
- 1 box Pillsbury Sugar Free Yellow Cake Mix or yellow cake mix of choice (plus ingredients listed on back minus the water)
- ½ tsp. pumpkin pie spice
- ½ tsp. cinnamon
- 1 tsp. vanilla
- 1 - 15 oz. can pumpkin puree
- 1 - 8 oz 1/3 less fat PHILADELPHIA Cream Cheese, softened
- ¼ cup butter softened
- 1 tsp. vanilla
- 2 cups powdered sugar
- 1½ tsp. cinnamon
- Candy Corns
- Preheat oven to 350.
- Prepare cake mix as directed on box but add pumpkin pie spice and substitute pumpkin puree for the water. Add vanilla and cinnamon.
- Pour batter into cupcake liners in muffin tins.
- Bake for 17-20 minutes.
- Let cool completely.
- Combine ingredients for frosting in a medium bowl and beat until smooth.
- Pipe or spread frosting on and top with a Candy Corn if desired. ENJOY!