I was loosing my light quickly so I'm sorry the pictures are a little dark.
Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting16 oz can pumpkin
1 15.25 oz yellow cake mix
1 3.4 oz vanilla instant pudding and pie filling
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp baking soda
3/4 cup water
1 recipe Brown Sugar Cream Cheese Frosting
2 Biscoff cookies (optional)
Preheat oven to 350˚ F. In a mixing bowl combine the cake mix, vanilla pudding, nutmeg, cinnamon, ginger, cloves, and baking soda.
Add the pumpkin, eggs, and water. Beat 2-3 minutes until the mixture is thick and all the pumpkin is evenly distributed.
Line 2 muffin tins with paper liners and spray lightly with non-stick spray. Transfer the batter to the pan with a large scoop.
Bake at 350˚ F for 20 min or until a toothpick comes out of the center of the cupcakes clean. Let cool for 5 minutes in the pans then remove to a rack to cool completely.
Frost the cupcakes with the brown sugar cream cheese frosting. Grate the Biscoff cookies over the frosting for a flavorful sprinkle! I used a microplane.
Refrigerate. (My favorite way to eat these is cold.)
Keep any leftovers in the fridge.
(I know right, what leftovers!)