These pumpkin cupcakes couldn't be easier, and they couldn't be YUMMIER! Just TWO ingredients. Can you believe it?
For these pumpkin cupcakes, simply mix one can of pumpkin with a box of spice cake mix. Our Pinterest friend Jennifer says she prefers Carrot cake – so either one will work nicely. No oil or eggs are necessary. Prepare the cake or cupcakes per box instructions. The batter is very thick, but don't worry; they bake up well. Plus, they're more nutritious and lower in fat than regular pumpkin cupcakes.
For the frosting, I used Cool Whip Frosting (cream cheese flavor), and piped it on with a Wilton 1M tip, which I got for half price at Michaels Craft Stores with their coupons app. A mini Nilla Wafer is the crowing glory. 🙂