Pumpkin Cupcakes (or muffins)

I saw this recipe on Pinterest and I had to try it. Two ingredients??? How can this be? It felt weird just adding the pumpkin, and the batter was a little thick. They turned out to be a nice orange color, but they really had no taste of pumpkin in them at all. I made a cream cheese frosting to go on top, and it turned out great! I think I gained two pounds just from eating that! So- the pumpkin muffins weren’t that great (they were ok, but not the awesome pumpkin cupcakes I was looking for), and the frosting was great.


cupcakes: 5, frosting: 10

Pumpkin Muffins/Cupcakes


boxed yellow cake mix (I used Duncan Hines Moist Deluxe Classic Yellow Cake)
1 can pumpkin puree


Mix the cake mix and can of pumpkin together. Bake at 350 degrees for 20-25 minutes. Enjoy as muffins or add some frosting!

Cream Cheese Frosting


2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract


In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners sugar. Store in the refrigerator after use.

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