Pumpkin Muffins with Buttercream Frosting

Ingredients:

1 (15.25 oz.) pkg spice cake mix

1 can of pure pumpkin (15 oz. can)

2 large eggs

1/3 cup of vegetable oil

1 lb. of salted butter at room temperature

4 cups of icing sugar

¾ tsp of pumpkin pie spice

Pumpkin pie sauce to drizzle on top of iced cup cakes

Directions:

Heat oven to 350 degrees and line 20 muffin cups with cupcake liners.

In a large mixing bowl, mix first by hand the cake mix, pure pumpkin, eggs and oil.  Once the cake mix is almost incorporated into the liquid ingredients, finish off incorporating it on a low speed with an electric mixer until just combined. Beat on medium speed for an additional 2 minutes.

Divide the batter among the cupcake liners.  If using silicone cupcake holders. Place them in a large baking sheet before adding the batter to the cupcake liners.  Put a little water in the empty muffin cups. Bake in the pre-heated oven for 20 minutes, or until a toothpick inserted in the center of muffin comes out clean. Cool for 10 minutes and then transfer to a cooling rack.

In a standing mixer, beat the butter on medium speed until fluffy (about 2 minutes). On low speed, gradually beat in sugar, the pumpkin pie spice until combined. On med-high beat until fluffy for about 2 minutes.  Transfer the frosting to a pastry bag fitted with a medium star shape tip. Pipe over cupcakes and then drizzle with pumpkin pie spice sauce.

Enjoy!