Tis' the season for all things pumpkin spice!

VANILLA PUMPKIN SPICE CUPCAKES

Ingredients:

• 1 white cake mix
• 1 can pumpkin, 15 oz. (Please note, this is a very subtle pumpkin taste. If you are a pumpkin lover you might want to add more.)
• 1 vanilla instant pudding mix
• 1/2 C flour
• 4 eggs
• 1 C sour cream
• 1 C vegetable oil
• 1/2 C water
• 1 tsp. vanilla
• Cinnamon (to sprinkle on top) 

Instructions:

• Preheat oven to 350 degrees.
• Combine all ingredients except cinnamon and mix thoroughly with an electric mixer.
• Spoon batter into lined muffin tins.
• Bake for 18 minutes. (Give or take 1-2 minutes. I bake mine for exactly 18 minutes but your oven may be slightly different. Cupcakes should just spring back when touched.)
• Allow cupcakes to cool. Frost and sprinkle with cinnamon.

VANILLA BUTTERCREAM FROSTING RECIPE 

Ingredients: 

• about 6 C powdered sugar
• 1/2 C milk
• 3 sticks softened butter
• 1 tsp vanilla

Instructions:

• Combine ingredients. If it seems too runny, add a little bit more powdered sugar. Too thick? Add a tiny bit more milk.
• I spoon it all into a ziplock bag, snip off one corner and use that to pipe the frosting on.
• Add a dusting of cinnamon and serve!

*Original recipe via Pinterest!