It’s pumpkin season yall! I LOVE my pumpkin flavors. I have not decorated the house yet but, it’s happening soon! I have already started this fall season by making pumpkin bread and cupcakes. Let’s not forget my Pumpkin Spice creamer. I’m not a football fan (ex-cheerleader but, called a defense cheer when we were offense) but, I love the changing seasons and the football game sounds. Growing up in South Georgia, I always witnessed the beautiful seasons changing and you could smell the fresh, crisp air along with the pumpkin scents! If you are a pumpkin lover like me, go ahead and try this melt in your mouth cupcake recipe.

Ingredients

*Pumpkin Cupcakes*

• 1 Box of yellow cake mix (your choice)
• 1/2 Can Pumpkin Purée (I do not suggest using pumpkin pie filling for this recipe)
• 2 Teaspoon Pumpkin Pie Spice
• 1/3 Cup of vegetable oil

Preheat oven to 350 degrees. Mix cake mix, Pumpkin Purée and vegetable oil together. Add in the Pumpkin Pie Spice, taste test to your liking. Stir until all ingredients are throughly mixed. Spoon batter into lightly sprayed cupcake liners or muffin pan — filling up to 3/4 high. Bake cupcakes on 350 for 15-20 minutes or until toothpick inserted comes out clean. Allow cupcakes to cool on wire rack before adding frosting (frosting will melt if cupcakes are too hot.)

*Cream Cheese Frosting*

• 8 oz. Cream Cheese
• 1 Unsalted stick of butter
• 4 Cups Powdered Sugar
• 2 Tablespoons Milk
• 1-2 Teaspoons Cinnamon
• Fall colored sprinkles (optional)

In one bowl, mix room temperature cream cheese and butter. In separate bowl, add powdered sugar and 1-2 teaspoons cinnamon. Whisk until combined. Add powdered sugar mixture to cream cheese mixture – one cup at a time, mixing in between each cup. Add up to 2 tablespoons milk to achieve desired frosting consistency. Once you have your frosting ready, spread onto your cooled cupcakes and add sprinkles (if desired). Serve and enjoy! Cheers!

T.