Pumpkin Cupcakes with Maple Spice Frosting

Simply delicious pumpkin-spice cupcakes call for a simple white baking cup. Simply perfect.

What you need:

Reynolds® Baking Cups (White)
1 package (18.25 oz.) yellow cake mix
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1/2 cup water
1/3 cup oil
3 eggs
1 teaspoon vanilla extract
1/2 package (8 oz.) cream cheese, softened
3 tablespoons maple syrup
1 teaspoon vanilla extract for frosting
1/2 teaspoon ground cinnamon
1 package (16 oz.) powdered sugar
Optional: Ground cinnamon garnish

Instructions:

PREHEAT oven to 350°F. 

PLACE Reynolds Baking Cups in muffin pans; set aside. 

COMBINE cake mix, pumpkin, pumpkin pie spice, water, oil, eggs and vanilla in a large bowl with an electric mixer on medium speed for 2 minutes.  Spoon batter into baking cups. 

BAKE 20 to 23 minutes.  Cool.

MIX cream cheese, maple syrup, 1 teaspoon vanilla, and cinnamon in a medium bowl.

ADD powdered sugar gradually until well blended.

PIPE or frost cupcakes.

TOP with ground cinnamon, if desired.