Chocolate Pumpkin Cupcakes with Cinnamon Pumpkin Cream Cheese Frosting

• Vegetarian

• Produce

  • 1 (15 oz canned pumpkin, canned
  • 1/4 cup Pumpkin, canned

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 (8 oz cream cheese frosting
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 Pillsbury chocolate cake mix, Traditional
  • 4 cups Powdered sugar

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Dairy

  • 1/2 cup Butter

Found on therecipecritic.com

Description

Ingredients

• 1 Pillsbury® Traditional Chocolate Cake Mix
• 1 (15 oz) canned pumpkin
• 2 eggs
• 3 Tablespoons vegetable oil
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• Cinnamon Pumpkin Cream Cheese Frosting:
• 1 (8 oz) cream cheese frosting, softened
• ½ cup butter, softened
• 4 cups powdered sugar
• ¼ cup canned pumpkin
• 1 teaspoon cinnamon

Directions

• Preheat oven to 350 degrees. Line a 12 muffin tin with liners. In a large bowl mix the cake mix, canned pumpkin, eggs, vegetable oil, cinnamon, and nutmeg until incorporated. Fill each liner ⅔ of the way with the batter. Bake for 20-22 minutes or until toothpick comes out clean. Let cool completely before frosting.
• To make the frosting: Beat together the cream cheese and butter until creamy. Add the powdered sugar, pumpkin, and cinnamon until smooth and creamy. Frost cooled cupcakes.