Pumpkin Cupcakes

Today was the day to try something new.

I am a certified chocaholic so I always

lean towards chocolate cake and cupcakes.

I had to get into the mood for the season and add some of those wonderfully spicy smells to my house.

Today this is how I chose to do just that. My kitchen smelled heavenly and the finished product was really spectacular and so simple.

Quick and Easy Pumpkin Cupcakes

from VeryBestBaking.com

Makes 24 cupcakes:

1 package spice cake mix

1 15 oz. can pure pumpkin

3 large eggs

1/3 cup vegetable oil

1/3 cup water

Preheat oven to 350F.

Paper-line or grease 24 muffin cups.

Blend cake mix, pumpkin, eggs, oil and water in a large mixer bowl until moistened.

Beat on medium speed for 2 minutes.

Pour batter into prepared cups, filling evenly.

Bake for 15-20 minutes, or until a wooden pick inserted in the center comes out clean.

Cool in the pans on wire racks for 10 minutes, then remove to wire racks to cool completely.

Light and Delicious Cream Cheese Frosting

from allrecipes.com

1 cup whipping cream

1 (8 oz) package cream cheese

2/3 cup packed brown sugar

1 teaspoon vanilla

In a large bowl, combine cream cheese, brown sugar and vanilla.

Beat until soft.

In a separate bowl, whip cream to soft peaks, then fold into cream cheese mixture. You may have to refrigerate for a few minutes for the frosting to stiffen up enough to pipe on cupcakes.