Pumpkin Cupcakes

Every Friday at our office there is a group of us that participates in Fructose Friday.  Basically it is who can bring the sweetest breakfast to share....okay I'll admit - I'm the only girl included.  We rotate weeks and this week was mine sooooo I thought I should do something for Fall.  Since the rest of them are total guys....picking something up at Dunkin or Panera....sometimes I think I should be a lady and domestic.  ;)

I made pumpkin cupcakes from Bun and Borough's blog and they turned out perfectly.  I also made a loaf of pumpkin bread.

I don't think I've ever made cupcakes before these...I'm typically not the baker type and I've screwed so many cakes up over the years, I was intimidated.  These were so easy that even I could do it.  Okay enough introduction....here's the recipe!

Pumpkin Cupcakes

makes 24 cupcakes

*a la Real Simple

Ingredients

1 18.5-oz box yellow cake mix (plus ingredients called for in package directions)

1/2 teaspoon pumpkin pie spice
1 15-oz can pumpkin puree
2 8-oz bars cream cheese, at room temp
2 cups confectioners' sugar

24 pieces candy corn

Directions

1) Heat oven to 350 degrees. Line two 12-cup muffin tins with paper lines.

2) Prepare the cake mix as directed, but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.

3) Divide the batter among the muffin tins and bake 18-22 mins or until toothpick comes out clean. Let cupcakes cool.

4) While cupcakes are baking, use an electric mixer to beat the cream cheese and sugar until creamy. Spread on each cupcake and top with a piece of candy corn.