Pumpkin Cupcakes

I made these on Wednesday for our high school kids, along with my peanut butter chocolate chip cookies. If you make these yourself, DO NOT put the candy corn on until just before serving. I put them on around noon. By 3:00, the color was running all over the frosting. (Wish they mentioned that in the recipe!!)

You need:

1 yellow cake mix (plus ingredients on package directions)

1/2 tsp. pumpkin pie spice

1 15-oz. can pumpkin puree

2 8-oz. bars softened cream cheese

2 cups powdered sugar

24 pieces candy corn

Directions:

Heat oven to 350. Line 24 muffin tins with paper liners. Prepare cake mix as directed BUT with the following changes: Substitute canned pumpkin for the water and add the pumpkin pie spice.

Divide batter into muffin tins. Bake 18-22 minutes. Let cool.

Frosting: Beat cream cheese and powdered sugar until creamy. (I only used about half of the frosting so you may want to half the recipe) Spread on cupcakes and top with candy corn.