Well, it is officially the time of year when pumpkin desserts begin to appear!
(That totally rhymed btw)
And so today I broke the seal to the land of fall and pumpkins! I have been dying to bake some desserts, but it is such a pain when all you have to work with is a community kitchen that is far as hell away from your room…
But alas, I sucked it up, gathered my ingredients and made the long haul to the kitchen.
I was bent on making cupcakes today and decided on creating some Chocolate Pumpkin Cupcakes with a Pumpkin Cream Cheese Glaze.
For the Cupcakes:
- 1 Chocolate Cake Mix
- 1 and 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 cup canned 100% pure pumpkin
- 1 cup water
For the Pumpkin Cream Cheese Glaze:
- 8 oz Philadelphia 1/3 fat cream cheese
- 1/2 cup pureed pumpkin
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 5 tbsp packed brown sugar
- * I added 2 Splendas to make it a bit sweeter*
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
Combine cake mix, pumpkin spice and cinnamon in a large bowl. Add pumpkin puree and water, mix about 2 minutes or until creamy.
Fill cupcake liners 2/3 full and bake according to the instructions on the box, or until a toothpick inserted comes out clean.
For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth.
*I used the spatula method because my frosting turned out a little on the runny side*