Pumpkin Cupcakes With Pumpkin-Spiced Cream Cheese Frosting

• FOR THE CUPCAKES:
• 1 box Golden Vanilla Or Yellow Cake Mix, 18-20 Ounce Box (with Pudding In The Mix For Moistness)
• 1/2 cups Melted Butter
• 2 teaspoons Pumpkin Pie Spice
• 1 cup 100% Pure Pumpkin
• 1 cup Water
• 1 teaspoon Crystallized Ginger
• FOR THE FROSTING:
• 8 ounces, weight Cream Cheese
• 1/2 cups Pumpkin Puree
• 1 teaspoon Vanilla Extract
• 1 teaspoon Cinnamon
• 1 teaspoon Pumpkin Pie Spice
• 5 Tablespoons Packed Brown Sugar

1. Preheat oven to 350u0b0F. Line two 12-count cupcake tins with cupcake wrappers.
2. Combine cake mix, melted butter, and pumpkin spice in a large bowl. Add pumpkin puree and water and mix for about 2 minutes. Crush crystallized ginger and fold into batter.
3. Fill cupcake liners 2/3 full and bake about 20-25 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow to cool before frosting.
4. For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar in a medium sized bowl and mix until smooth.
5. You can use a spatula to frost the cupcakes or pipe it onto them which may require making more frosting.

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Taken from tastykitchen.com/recipes/desserts/pumpkin-cupcakes-with-pumpkin-spiced-cream-cheese-frosting/ (may not work)