- 1 box yellow cake mix
- 1 jar of Gina's Southern Style Pumpkin Spread (9oz)
- ½ cup water
- 1/3-cup vegetable oil
- 4 eggs
Pumpkin Cupcake Directions
Heat oven to 350 degrees. Place 24 cupcake liners in cupcake pan.
In a large bowl, beat cake mix, pumpkin spread, water, oil, and eggs with an electric mixer, scraping bowl occasionally. Divide batter evenly among muffin cups.
Bake 20 to 25 minutes or until toothpick inserted comes out clean. Cool for 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Pumpkin Icing Ingredients
- 4 cups powdered sugar, sifted
- 12 ounces cream cheese, at room temperature
- 1 stick unsalted butter, at room temperature
- 1/3 cup pumpkin spread
Pumpkin Icing Directions
Place the cream cheese and butter in bowl and beat on medium speed until fluffy combined and smooth, about 1 minute.
Reduce the speed to low, slowly add the powdered sugar, and beat until fluffy incorporated and smooth, about 3 minutes.