2 cups powder sugar
24 pieces candy corn
1. Heat over to 350F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2. Divide the batter among the muffin tins and bake 18-22 mins. Let cool.
3. Using your mixer beat the cream cheese and sugar until creamy
** I added about another 1/2 cup of powdered sugar and 1 tsp of vanilla to the frosting**
4. Spread on cupcakes and top with a piece of candy corn