I was in the mood for something with pumpkin and cupcakes sounded good. I found this recipe in a fall Betty Crocker book I bought last year, but I added my own twist to it. The recipe can be found below.
Pumpkin Pie Cupcakes
Pre-heat oven to 350
Line cupcake pans with 24 paper baking cups
3 cup Original Bisquick mix
1 cup granulated sugar
1 cup packed brown sugar
2 tsp. pumpkin pie spice, plus more for garnish
1/2 cup butter, softened
1/4 cup milk (I used fat free)
1 can (15 oz) pumpkin
Combine all dry ingredients together until combined, then add the butter until well incorporated. Add in the milk and the pumpkin until combined. Finally, add in one egg at a time until blended. Portion batter evenly among baking cups. If you don't have a portion scoop you can always use an ice cream scooper. Bake 25-30 minutes. Since everyones oven is different, be sure not to over bake them. Do a toothpick test if you aren't sure. Let them cool completely before frosting.
6 oz cream cheese, softened
1 cup butter, softened
1 Tbl vanilla
6 1/2 powdered sugar
Combine the cream cheese and butter together and beat until well blended. Beat in vanilla and 3 1/2 cups of the powered sugar on low for 30 seconds, then on a higher speed beat for a minutes until fluffy. gradually on medium speed add in remaining 3 cups of powdered sugar. Frosting should be stiff enough to pipe. I used a large pastry tip and pastry bag. If you do not have these things you can always use a ziplock bag and simply cut one of the corners, or you make frost them by hand; in which case you probably may not use all the frosting.
Once they are pipped or frosted add a pinch/ flick of pumpkin pie spice to the top of each cupcakes.