Fall Pumpkin Cupcakes

Pumpkin Cupcakes!

My Bible study discussion leader brought some delicious

  Pumpkin Cupcakes

 to our group last Wednesday.  They were a huge hit.

And surprisingly simple to make.

Barb hesitated to share the recipe.

Two ingredients is what she said.

The original recipe called for a yellow or white cake mix and a can of pumpkin.

How simple is that?

She customized the recipe by using a spice cake mix because it had more seasonings.

They were fluffy, moist, and pumpkiny!?

The basic two ingredient recipe calls for a cake mix

(I used spice cake mix.)

 and a 15 oz. can of pumpkin.

That's it!

I added 1/2 tsp. of Pumpkin Pie Spice.

Pumpkin Pie spice includes cinnamon, ginger, allspice, and nutmeg.

Mix on medium speed until all is blended together

and there are no patches of dry cake mix.

The mixture is thick.

I also added 1/2 cup of mini morsel chocolate chips.

Line a cupcake pan with papers.

I used an ice cream scoop to spoon the batter into the liners.

It makes 12 cupcakes.

The cupcakes don't rise as much as a regular cupcake

because the pumpkin is thicker than adding eggs and oil for a regular cake.

Bake at 350 degrees for 23 minutes.

Place them on a rack to cool.

I purchased cream cheese frosting in a can.

I added 1/4 tsp. of cinnamon to half the tub of frosting.

It only took a half can to frost 12 cupcakes.

Ice the cupcakes and let them stand until the frosting is set.

These are ready to enjoy!