Ingredients
1 package yellow cake mix (regular size)1 can (15 ounces) solid-pack pumpkin3 large eggs1/2 cup canola oil2 teaspoons ground cinnamon1 teaspoon baking soda1 to 2 cans (12 ounces each) whipped cream cheese frosting
Preparation
In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Fill paper-lined miniature muffin cups two-thirds full. Bake at 350° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
