Pumpkin Spice Cupcakes with Maple and Pumpkin Frosting

Happy Monday!

When my mom was here last weekend, we decided to do a little fall baking. We made up both of these recipes by adapting some old favorites. Hope you enjoy!

Pumpkin Spice Cupcakes 

1 box Betty Crocker Carrot Cake mix
1 cup water
1/2 cup vegetable oil 
3 eggs
1/2 cup canned pumpkin 

1. Preheat oven to 350F. 
2. Mix all of the ingredients together in a bowl.
3. Pour into cupcake liners. 
4. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. 
5. Frost with Maple and Pumpkin frosting. Recipe below.

Maple and Pumpkin Frosting

8 cups powdered sugar
1/2 teaspoon pumpkin spice 
1/2 cup canned pumpkin
1 teaspoon vanilla
1 cup crisco
1 tablespoon maple syrup
*Pecans for garnish

1. Mix all ingredients together in a mixing bowl. 
2. To frost, cut a small hole off of the corner of a Ziploc bag and fill with a cup of frosting. If you want to get fancy, you can put a decorative cupcake tip inside the bag before you start (so just the top sticks out...see below). 
3. Frost and add a pecan on top. 

*This will make a big batch of frosting. You will have some leftover for future projects. Simply freeze it until you're ready to use it again. Or get a spoon. No judgement.

Happy baking!