Pumpkin Cupcakes

http://www.daydreamkitchen.com/2012/09/pumpkin-spice-cupcakes-with-cream-cheese-frosting/

The link is to one type of cupcake, but I make something much easier.
Recipe courtesy of Amanda Wilson.

CUPCAKES:

Take one can of pumpkin puree and combine it with one spice cake mix and as much milk as you like to make the mix moist. Fill cupcakes 2/3rds full for about 20 minutes at 325, and then you can frost or not frost. We like these for breakfast this Fall without the icing.


FROSTING:

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon