October!

Let's kick off the beginning of October, one of my most favorite months with a yummy recipe.

This cupcakes are SUPER easy to make and really good. It is the perfect fall treat and the best way to welcome October!

Pumpkin Cupcakes with Cream Cheese Frosting from Real Simple.

1 18.5 oz Yellow Cake mix (plus ingredients on the package)

1/2 teaspoon of pumpkin pie spice

1 15oz can of pumpkin puree

2 8oz bars of cream cheese at room temp

2 cups of confectioners' sugar

candy corn for decorations optional

(I opted out of the candy corn because left on too long it runs into the frosting, and i liked my piping better)

Heat oven to 350 degrees. Line to 12 muffin tins with paper liners. Prepare the cake mix as directed but with the following change. Add the pumpkin pie spice and the pumpkin puree for the water that is called for on the package.

Divide the batter among the prepared muffin tins and bake till a toothpick comes clean. 18 to 22 min. (I baked mine for 15 min, but i have a hot oven)

Beat the cream cheese and sugar until creamy and spread on cooled cupcakes. I added cinnamon to my frosting to add a bit of color and flavor.

I piped my frosting because it looks more fun! Fun trick~ take a plastic lunch bag, fill the corner of the bag with the frosting, cut the edge off and squeeze! Super easy and looks fancy schmancy.

That is it! Super easy, super moist and delicious.