This is a simple and easy way to make something fabulous! Think outside the box mix. See my other how-to's for a tute on how to make cream cheese frosting!
Gather your ingredients, canned pumpkin, yellow cake mix, eggs, water, vegetable oil, water cupcake tin and liners, and set your oven to 350 F
Prepare your cake mix as indicated on the box. To ensure that your cake is extra moist, add an extra 2 tablespoons of vegetable oil! (Works like a charm!)
Add one cup canned pumpkin. **DO NOT USE PUMPKIN PIE FILLING! They're not the same thing!** Mix the canned pumpkin into the batter.
Add 2 tablespoons of pumpkin pie spice to the pumpkin and cake batter mixture. Mix until the spice is evenly distrubuted, about 1 min.
Line your cupcake tin with your favorite kind of cupcake liner. Paper, foil, doesn't matter here! :D
Using a spring-loaded ice cream scoop, scoop the batter into the liners. If you don't have a spring-loaded scoop, go ahead and use a tablespoon and fill the liners 2/3rds full. Yeilds about 2 dozen cupcakes
Bake at 350F for 18-20. Let cook IN the cupcake tins for 30 mins on a wire rack, then you can take the cupcakes out of the tins to cool completely.
Top with cream cheese frosting or Wilton's white candy melts and serve!
Check out my other how-to's for the cream cheese frosting recipe!