Pumpkin Pie Cupcakes




  1. Preheat the oven to 350°F. Line cupcake pans with paper liners.
  2. In a medium bowl, sift together the flour, baking soda, and baking powder.
  3. In the bowl of an electric mixer, blend together the pumpkin pie mix, granulated sugar, brown sugar and oil.
  4. Add the eggs one at a time, beating well after each addition.
  5. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
  6. Fill the cupcake liners about three-quarters full.
  7. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.
  8. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.
  9. Top with a creamy cream cheese frosting. Dust with cinnamon.