These are the best cupcakes I have ever had! They're so good I made them for my October 1st wedding this year. Everyone always loves them and none have a clue how easy and how much a cheat to make them. I'll share my secret with you guys though. You'll love me for it!
1 White Cake Mix
1 3/4 cup Pumpkin Puree (or a can of pumpkin)
2 tsp Pumpkin Pie Spice
18 tbsp (each cupcake = 1 tbsp) Duncan Hines Cream Cheese Frosting
** Note: If the batter is too thick, add some milk or water to thin it out. When I made my pumpkin puree, I added some water to the blender to help it blend, so it wasn't as thick as canned pumpkin. **
Step 1: Make some puree (or skip if you have canned)
First I roasted a small pumpkin for pumpkin puree. It's so easy to do and it made quite a lot of pumpkin puree. Just take a small pumpkin and slice it in two. Then scoop out all the seed and strings. I save the seeds and roast them for a snack (and garnish the cupcakes).
Side note: To roast seeds wash, toss in a bit of oil and salt and bake at 275F for 20 minutes or until slightly brown. Watch them, they burn easy!
Then take the pumpkin halves and place them skin side up in a shallow baking dish or cook sheet (unlike my photo shows). Add a few cm of water to the pan and bake for 20 minutes at 350F.
Once their tender pull them out and let them cool until you can handle them. Scrap the flesh from the skin into a bowl. Now you can mash the flesh or do what I did and stick it in a blender. Makes it smoother so you don't have chunks left in your puree.
Now just stick the puree in a air tight container or mason jar and keep in the fridge for up to 5 days. See, easy! I will admit it doesn't smell fantastic but remember pumpkin spice makes everything nice.