Ingredients
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1 (18 1/4 ounce) box yellow cake mix
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4 egg whites
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1/3 cup water
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1/3 cup vegetable oil
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1 (15 ounce) can pumpkin
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2 teaspoons pumpkin pie spice
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2 teaspoons cinnamon
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1 (8 ounce) package neufchatel cheese, room temperature
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2 tablespoons unsalted butter, room temperature
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2 1/2 cups powdered sugar
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1 1/2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees F and line two 12-muffin pans with paper baking cups.
- In a large mixing bowl, combine the cake mix, egg whites, water, oil, pumpkin, pumpkin pie spice and cinnamon.
- Beat on medium speed for 2-3 minutes until smooth.
- Fill each paper cup about 3/4 full with batter.
- Bake for 18-22 minutes or until an inserted toothpick in the center comes out clean. Set aside on metal rack to cool.
- Prepare frosting by placing cream cheese, butter, sugar and cinnamon in a small mixing bowl.
- Beat on medium until well-combined and smooth.
- For a prettier, more elegant presentation, use a piping bag to frost cooled cupcakes. Decorate with sprinkles or other fall/halloween deco items if desired.