It’s Fall! And pumpkin season! Let the baking begin! These moist Pumpkin Cupcakes are full of rich flavor and topped with a luscious Cream Cheese Frosting.

I have a little confession to make, I don’t like Pumpkin Pie – well, except I did like the Maple Pumpkin Pie, it was delicious. But I do love pretty much all other Pumpkin Desserts – Pumpkin Cream Cheese Layered Dessert, Pumpkin Cookies and Pumpkin Muffins are just a few of my favorites.

Oh and of course, Pumpkin Cupcakes. You can never go wrong with cupcakes, right?

These Pumpkin Pie Spice Cupcakes start with a yellow cake mix, and for added flavor canned pumpkin, cinnamon and nutmeg. And for even more flavor, I added a secret ingredient instead of the water – International Delight Pumpkin Pie Spice Creamer. The cupcakes are mixed like you normally do, divided into the liners and baked.

Then I frosting them with a simple swirl of Cream Cheese Frosting and sprinkle of chopped pecans.

The other great thing about this recipe is that you can serve the cupcakes several different ways.

• Leave the frosting off and the Pumpkin Cupcake becomes a delicious Pumpkin Muffin
• Add Buttercream Frosting instead of Cream Cheese Frosting for a totally different taste
• Add about 1/2 cup mini chocolate chips to the batter before baking
• Add a streusel topping, like my favorite Pumpkin Muffins recipe
• Add cinnamon to the frosting of your choice for more Fall flavor
• And lastly, how about chocolate frosting

Any way you serve them, they are delicious! But my favorite – curled up with a good book, a cup of coffee with Pumpkin Pie Spice Creamer and a cupcake.

I love baking with the International Delight Creamers, here are a few of my favorites…

Sweet Cream Banana Tartlets

Butter Pecan Cake

York Peppermint Pattie Cupcakes

Pumpkin Pie Spice Cupcakes with Cream Cheese Frosting

Yield: 24 cupcakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Moist cupcake packed with flavor and topped with luscious cream cheese frosting. Recipe on HoosierHomemade.com

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Ingredients

Cupcakes

• 1 box yellow cake mix
• 1 cup canned pumpkin (not pumpkin pie mix)
• 1/2 cup International Delight Pumpkin Pie Spice Creamer
• 1/3 cup canola oil
• 4 eggs, room temp
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Cream Cheese Frosting

• 1 (8 oz) package cream cheese, softened
• 4 cups powdered sugar, sifted
• 1-2 teaspoons vanilla extract
• Chopped pecans, optional for garnish

Instructions

1. Preheat oven to 350 degrees and place liners in muffin tin
2. In a large mixing bowl, combine all the ingredients and beat until smooth
3. Divide into liners, about 2/3 full
4. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean
5. Cool completely

Frosting

1. Sift powdered sugar to remove any large pieces (note: you do not have to do this, but I think it makes a creamer frosting)
2. Place softened cream cheese in a large bowl and beat until smooth
3. Gradually add powdered sugar, alternating with vanilla
4. Beat until smooth
5. Frost cupcakes and sprinkle with chopped pecans or other garnish
6. Store leftover cupcakes in fridge

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.