Pumpkin Cupcakes with (Tofutti) Cream Cheese Frosting

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photo: lifeasmom.com

You don’t have to jump through hoops to get your kids to eat pumpkin! Pumpkin goes naturally in so many desserts and snacks and is a big hit with all ages. This recipe is easy enough for your kids to make as well!

Yield: 24 cupcakes

Cupcake Batter:
1 (18.25-ounce) package Duncan Hines Classic Yellow cake mix
1 package vanilla instant pudding mix
1 cup canned pumpkin
½ cup canola oil
½ cup water
3 eggs
1 teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon nutmeg
1 teaspoon vanilla extract

Icing:
1 (8-ounce) package tofutti cream cheese
¼ cup (1/2 stick) margarine, softened
1 teaspoon vanilla extract
¼ teaspoon ground cloves
1 (16-ounce) box powdered sugar

Preheat oven to 350 degrees. Grease 24 muffin cups or line with paper liners.

To prepare batter; In a large bowl, beat together all batter ingredients until no lumps remain. Pour into prepared muffin cups. Bake for 20 minutes. Cool in pans for 10 minutes before removing to wire rack to finish cooling. Cool completely before icing (no matter how impatient your kids are!)

To prepare icing: In a medium bowl, beat together all icing ingredients. Gently spoon atop cupcakes.

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