I mean really love it.
That's one of the reasons I love Fall so much, is knowing that I can make a bunch of dishes and treats with pumpkin. The smell of pumpkin and cinnamon in the house just screams out Fall!
So I saw a new recipe for pumpkin cupcakes with cinnamon-cream cheese frosting and just knew I had to try out. It was definitely a good choice, because these cupcakes are amazing. And the frosting is so good that you could eat it right out of the bowl with a spoon. It's that good. And just because I love you all, I'll share the recipe. :)
1 package spice cake mix
1 cup sour cream
1 can (15 oz.) pumpkin (not pumpkin pie filling)
1/4 cup oil
1 package (8 oz.) cream cheese, softened
1/4 butter, softened
1 tsp. vanilla
1 package (16 oz.) powdered sugar
1 1/2 tsp. ground cinnamon
Heat oven to 350 degrees.
Beat first 5 ingredients with mixer until well blended
Spoon into 24 paper-lined muffin tins.
Bake 20-22 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely before frosting.
Beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Beat in sugar, a little at a time, the blend in cinnamon.
Spread over cupcakes. Store frosted cupcakes in refrigerator.