Fall is my favorite time of year, and I love anything pumpkin flavored. Pumpkin spice lattes, pumpkin loafs, pumpkin pies… you get the idea. This year I decided to make pumpkin cupcakes! I’ve seen this two ingredient recipe for pumpkin muffins/cupcakes floating around Pinterest and it sparked my interest. Two ingredients? Sounded too good to be true, but I had to give it a shot.
I decided to make homemade cream cheese frosting to go with it (similar recipe here). The verdict: they turned out moist and yummy! Granted, they probably aren’t as delicious as gourmet cupcakes that one might slave over for hours, but they’re still pretty dang good.
Instructions: Preheat oven to 350. Combine 18.25 oz. package of cake mix (classic vanilla or spice cake work best) and 15 oz. can of pumpkin. Mix well and spoon batter into paper muffin cups. Bake for 20-25 minutes. Remove from oven and allow to cool for 10-15 minutes. Once completely cooled add cream cheese frosting, if desired (see link above).