Pumpkin Snickerdoodle Cupcakes

Ingredients:

1 box yellow or white cake mix (OR Duncan Hines Spice Cake mix, and omit spices)

1 T pumpkin pie spice (omit if using Spice mix)
1 t cinnamon (omit if using Spice mix)
15 oz pumpkin puree
3 eggs
1/2 C applesauce OR oil
1/3 C milk
2 t vanilla extract
4 T butter, melted
1/4 C white sugar
1 T cinnamon

1. Preheat oven to 350 degrees, line muffin pan with cupcake papers

2. Combine pumpkin puree, eggs, applesauce (or oil), milk and vanilla extract
3. Stir in cake mix and spices, and beat on medium speed until well blended
4. Fill cupcake liners to 3/4 full and bake for about 16 minutes, or until done
5. Once cooled, melt butter, mix up sugar and cinnamon
6. Using a pastry brush, brush butter onto tops of cupcakes, and then “roll” the top in cinnamon sugar

Cinnamon Sugar Cream Cheese Icing
1/2 C butter, softened to room temp

8 oz cream cheese, softened to room temp

1 1/2 t cinnamon

2 t vanilla extract

3 1/2 – 4 1/2 C powdered sugar

 

Beat butter and cream cheese. Add cinnamon & vanilla extract and slowly add in powdered sugar until desired consistency is reached. If too thick, add a touch of milk.

Pipe onto cooled cupcakes and sprinkle leftover cinnamon sugar on top. Enjoy!