Pumpkin Cupcakes

Pumpkin Cupcakes

1 box (15 ounces) spice cake mix
1 can (15 ounces) pure pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 can vanilla frosting or cream cheese frosting (recipe below)
Red and yellow food coloring
Orange sugar or sprinkles
12 pretzel rods

Cream Cheese Frosting Ingredients:
1 block (8 ounces) cream cheese, room temperature
1 stick butter, room temperature
1/2 teaspoon vanilla extract
3 to 4 cups powdered sugar

Preheat oven to 350 degrees. In a large bowl, use a mixer to beat together cake mix, pumpkin, eggs, oil and water Beat on medium speed for 2 minutes. Scoop batter into prepared cups, filling about two-thirds full. Bake for 18 to 22 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cupcakes completely. Use food coloring to dye frosting bright orange. Frost cupcakes. Roll the outside of the cupcake in orange sugar or sprinkles. Break pretzels into pieces. Place a piece of the pretzel in the center of each to look like a stem.

Cream Cheese Frosting Directions:
In a large bowl, use a mixer to beat cream cheese, butter, and vanilla together. Add 3 cups of powdered sugar a little at a time. Beat until smooth. Add more powdered sugar if needed.

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