Success! Spiced Pumpkin Cupcakes

So I decided to make these for my birthday treat to take to work. And Success. I know I said never to try new recipes on people, but this one turned out perfect! Definitely making these again!! Even Savannah loves them and she hates pumpkin pie.

Originally posted on 10/18/2014

"I just love anything pumpkin this time of year but am mostly the only one in my family. I have yet to try this recipe before I bring it to the church Morning Mingle and try it on the folks there. I once heard you never serve new recipes without first knowing they are tried and true. So of course I'm bookmarking this one."

Recipe Courtesy of McCormick
Prep Time: 15 minutes

Servings: 24

Ingredients:

1 package (2-layer size) yellow cake mix

1 package (4-serving size) vanilla instant pudding mix

1 cup canned pumpkin

1/2 cup oil

1/2 cup water

3 eggs

1 1/2 tsp Cinnamon Ground

1 tsp Cloves Ground

1 tsp Vanilla Extract

Spiced Cream Cheese Frosting:

1 (8 oz) package cream cheese, softened

1/4 cup (1/2 stick) butter, softened

1 tsp Vanilla Extract

1/4 tsp Cloves Ground

1 box (16 ounces) confectioners' sugar

Directions:

Preheat oven to 350° F. For the Cupcakes, beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

For the Frosting, beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting.