Pumpkin Spice Cupcakes

Pumpkin spice cupcakes with cream cheese frosting and crushed pecans are the only pumpkin cupcake recipe you need. They’re moist, extra soft, filled with pumpkin spice and topped with the creamiest frosting.

• 1 box spice cake mix
• 1 cup canned pumpkin not pumpkin pie mix
• ½ cup milk
• ⅓ cup vegetable oil
• 4 eggs
• 1 cup crushed pecans - optional
• candy pumpkins - optional

For cream cheese frosting:

• ½ cup unsalted butter
• 8 oz. cream cheese softened
• 5 cups powdered sugar
• 1 tablespoon vanilla extract
• dash of salt
• 3-4 tablespoons milk

1. Heat oven to 350°F. Place baking cups in each of 24 regular-size muffin cups.
2. In large bowl, beat cake mix, pumpkin, milk, oil, and eggs with an electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full)..
3. Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
4. Make frosting while cupcakes cool by mixing butter and cream cheese on medium speed for about 1 minute until smooth.
5. Reduce speed to low and add powdered sugar one cup at a time until fully incorporated.
6. Add vanilla and salt and mix in.
7. Add milk one tablespoon at a time until smooth, desired consistency.
8. Beat on high until light and fluffy.
9. Frost cooled cupcakes with cream cheese frosting.
10. Place crushed pecans on plate and roll edge of frosting in pecans.
11. Top with candy pumpkin.
12. Store loosely covered and enjoy!