Pumpkin Spice Mini-Cakes with Cream Cheese Icing

For the cakes:

Add cake mix, eggs, vegetable oil, water and pumpkin to a large mixing bowl. Beat on medium speed with an electric mixer until well-combined.

Spray a mini-bundt pan with non-stick cooking spray. Pour 1/4 cup batter into each. Bake at 350ºF for 20 minutes, or until a toothpick inserted comes out clean.

Allow to cool in the pan for a couple of minutes. Gently remove to a wire rack to cool completely.

Repeat with remaining batter.

For the icing:

In a large bowl, combine cream cheese and butter until smooth. Stir in vanilla and milk. Add powdered sugar and beat in until smooth.

If cakes are mounded, you can trim them with a bread knife, allowing them to sit flat on your serving dish.

Pour icing over cooled cakes. Sprinkle with praline pecans.

Note: If you do not have mini-bundt pans, cupcakes will work just fine.

Enjoy!