The Pioneer Woman Tasty Kitchen
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Pumpkin Cupcakes with Pumpkin-spiced Cream Cheese Frosting

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Level: Easy

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Description

If you like pumpkin, these cupcakes are for you. And even if you don’t like pumpkin, you just might be converted. They contain no eggs or oil. The pumpkin puree provides all the moisture necessary. They remind me of all the comforting flavors and feelings of fall. They are great with or without the frosting.

Ingredients

  • FOR THE CUPCAKES:
  • 1 box Golden Vanilla Or Yellow Cake Mix, 18-20 Ounce Box (with Pudding In The Mix For Moistness)
  • ½ cups Melted Butter
  • 2 teaspoons Pumpkin Pie Spice
  • 1 cup 100% Pure Pumpkin
  • 1 cup Water
  • 1 teaspoon Crystallized Ginger
  • FOR THE FROSTING:
  • 8 ounces, weight Cream Cheese
  • ½ cups Pumpkin Puree
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • 5 Tablespoons Packed Brown Sugar

Preparation

Preheat oven to 350°F. Line two 12-count cupcake tins with cupcake wrappers.

Combine cake mix, melted butter, and pumpkin spice in a large bowl. Add pumpkin puree and water and mix for about 2 minutes. Crush crystallized ginger and fold into batter.

Fill cupcake liners 2/3 full and bake about 20-25 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow to cool before frosting.

For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar in a medium sized bowl and mix until smooth.

You can use a spatula to frost the cupcakes or pipe it onto them which may require making more frosting.

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