My mom sent me a recipe for pumpkin cinnamon cupcakes the other week, and I thought it looked pretty easy and tasty (my two main baking/cooking prerequisites!). I gathered ingredients and whipped up a batch, which proved to yield 30+ cupcakes! I brought a dozen into work for my coworkers on Oct. 8 (awesome coincidence, since I had no idea this day existed). They were a big hit, and two colleagues asked for the recipe, so I thought I'd share it below! I was also able to use these ADORABLE owl cupcake toppers that I'd picked up at Wal-Mart a few falls ago, so it would have been a major win no matter what. ;)Ok, the recipe - are you ready? Here it is! Click the links for each ingredient to see the specific variety I used (due to personal preference and/or availability).
Ingredients:
- 1 box of yellow cake mix, any variety
- All the ingredients needed for the cake mix, lol (eggs, milk, veg. oil and/or butter, etc.)
- 1 can of plain pumpkin (15 oz.)
- 1 bag of cinnamon chips (10 oz.)
- 1 can of cream cheese icing
- Prepare cake batter as directed on box.
- Add in can of pumpkin.
- Mix in bag of cinnamon chips.
- Bake as directed on box (I added a few minutes, since the batter was so wet and my oven is older and doesn't run very hot).
- Frost cooled cupcakes with icing.
- Literally, that's it. So. Easy.
