So the countdown is upon us for celebrating Halloween.  Do you need to bring something sweet and tasty to your son or daughters school?

I know I do.

If your in a jam and don’t have a lot of time here is a great opportunity to buss out the cupcake tin and whip up a batch of yummy Pumpkin Cupcakes with Cream Cheese Frosting.  At the end, you get to top it off with a little surprise of candy love, that’s right candy corn love.

SO….. hop, skip, or jump in the kitchen and start baking, your kids will love it!

Enjoy! 🙂

Pumpkin Cupcakes With Cream Cheese Frosting

(From Real Simple)

1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15-ounce can pumpkin puree
2 8-ounce bars cream cheese, at room temperature
2 cups confectioners’ sugar
24 pieces candy corn

Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.

Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.

Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.