Super Easy Pumpkin Cupcakes and Homemade Cream Cheese Frosting

What: Pumpkin Cupcakes

Rating: 7 glazed (as shown), 8 with extra homemade frosting

Non-Quantifiable Rating: Would I like some cupcake with my frosting?

Not that anyone could ever, ever, ever get sick of pumpkin pie, but in the event that you want to mix things up a bit while keeping it in the festive pumpkin family, these babies are perfect-o.  Especially when they are mercilessly drowned in frosting (without the frosting, they're basically pumpkin muffins, which makes them sound all nice and healthy).  So eat a dozen or so, and have a good day.

And - bonus - these couldn't be easier to make.  They're so easy, in fact, that Siri is probably somewhere judging me. :)  I'm normally all about make-from-scratch, but why bother when these are just as good?

Here's a recipe for the cupcakes, and for cream cheese frosting (sure, you can buy the stuff in the can, but this is really easy and way better).  p.s. these cupcakes always prompt a debate on the proper way to eat cupcakes: top-down, bottom-up, side-in, or (like my husband and sister-in-law advocate), rip the bottom off, plop it on top and make a cupcake sandwich.

PUMPKIN CUPCAKES (recipe adapted from recipezaar.com)

Makes 24

- 1 box of spice cake mix (the two layer size, like Betty Crocker)
- 1 (15 oz) can of pumpkin (just the pure pumpkin, not pie filling)
- 3 eggs
- 1/3 c. vegetable oil
- 1/3 c. water

Directions:
1) Combine all ingredients in a large mixing bowl
2) Beat on medium for two minutes
3) Pour batter into 24 lined muffin cups
4) Bake at 350 for 20 minutes, or until a toothpick comes out clean
5) Cool in pans (don't add frosting until cupcakes are cool)

CREAM CHEESE FROSTING (recipe adapted from recipezaar.com)
Makes more than enough to mercilessly drown your cupcakes

- 8 oz. cream cheese
- 1/4 c. butter
- 1 lb. powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 3 tablespoons milk or cream (enough to aid in spreading...start with no more than 1 tablespoon)

Directions:
1) Blend softened cheese and butter in mixer
2) Blend and whip in the butter and vanilla
3) Beat in enough cream to arrive at the right spreading consistency
4) It's ready.  Try not to eat the entire bowl with a spoon before they make it onto the cupcakes.