Autumn Spice Cupcakes With Pumpkin-Spice Frosting

• 1 (18 ounce) box spice cake mix (I use Duncan Hines)
• 1 cup water
• 1 (15 ounce) can pumpkin, pureed (I use Libby's Pumpkin Filling)
• 3 eggs
• 4 tablespoons butter, melted
• 4 tablespoons pumpkin puree (I use Libby's Pumpkin Filling)
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 12 teaspoon ground cinnamon
• 14 teaspoon ground nutmeg
• 14 teaspoon ground cloves
• 3 -4 cups powdered sugar
• 1 teaspoon orange food coloring (optional)

1. Cupcakes:.
2. Preheat oven to 350F
3. Sift cake mix into a medium mixing bowl until all lumps are removed.
4. Then add water, pumpkin and eggs and thoroughly combine with a hand-held mixer.
5. Spoon batter into muffin pan cups lined with paper liners, filling each cup 1/3-full.
6. Bake for 20-22 minutes or until a toothpick inserted into center of thickest cupcake comes out clean.
7. Allow to cool on a wire rack for one hour.
8. Frosting:.
9. In a medium mixing bowl, combine butter, pumpkin, milk, vanilla, cinnamon, nutmeg and cloves.
10. Add powdered sugar one cup at a time, blending with a hand-held mixer and scraping sides of bowl with a rubber spatula until a smooth and spreadable texture is met.
11. (Note: You may use less or more powdered sugar per your preference.
12. If frosting becomes too thick, thin with milk one drop at a time.
13. ).
14. If desired, add food coloring for an extra festive orange color.
15. Frost cooled cupcakes.

cake, water, pumpkin, eggs, butter, pumpkin puree, milk, vanilla, ground cinnamon, ground nutmeg, ground cloves, orange food coloring

Taken from www.food.com/recipe/autumn-spice-cupcakes-with-pumpkin-spice-frosting-329603 (may not work)