Although pumpkin cupcakes are delicious without frosting, I thought pumpkin spiced cream cheese frosting would be the perfect topping. The frosting definitely takes this recipe up a notch and makes these cupcakes perfect for a party! (For more festive pumpkin desserts, check out my Pumpkin Cream Cheese Muffins, Chocolate Spooky Spider Halloween Cupcakes, and Pumpkin Pie.)
Vanilla cake mix – I use Duncan Hines or Pillsbury. Pumpkin pie spice – For that cozy fall flavor! Canned pumpkin – Make sure you use pumpkin puree, not pumpkin pie mix, which has added sugar. Water – To thin the batter enough so you can mix everything together.
For the Pumpkin Cream Cheese Frosting:
Reduced-fat cream cheese – Fat-free cream cheese just doesn’t have the flavor or texture we want, but reduced-fat is perfect. Canned pumpkin – Adds color and flavor to the frosting. Vanilla extract – Use pure vanilla, not imitation. Spices – Cinnamon and pumpkin pie spice. Brown sugar – Either light or dark brown sugar will work.
Freezer: If you want to make these cupcakes ahead of time, you can freeze them without the frosting for up to 3 months in an airtight container or freezer bag. Thaw them in the refrigerator before adding the frosting and serving
