pumpkin spice cupcakes

I was really excited when my bff Michelle requested pumpkin spice cupcakes for her birthday because they are super easy to make AND I have been craving fall flavors lately. These cupcakes are not only easy/delicious/supercheap, but are really low in calories. 

AND you only need two ingredients! Inconceivable. 

Yes, that's right. Only two. Don't ask me how it works. It just does.

You need:

-a box of Duncan Hines Spice Cake (it's vegan)

-a can of pumpkin

First, dump the ingredients in a bowl and mix.

Blend until all the chunks are gone, than fill cupcake liners about 3/4 full.

Bake at 350° for about 20 minutes or until the fork comes out clean.

During this time you will make the frosting.

To make the cream cheese frosting, you need:

-8oz. (one container) of cream cheese (I use Tofutti  imitation cream cheese)

-about half a bag of powdered sugar

-pure vanilla extract to taste

-dash of salt

Begin by dumping 3/4 of the container of cream cheese into a bowl.

Stir until creamy and room temperature.

Add in powdered sugar about a cup at a time.

Stir until it turns into frosting.

Don't panic if it starts to look like this:

It will eventually turn into this:

It's easy to OD on powdered sugar, so if you loose the cream cheese flavor, 

just add a tiny bit of vanilla extract and a tinier bit of salt.

Finally, after the cupcakes have cooled, frost those little suckers

and you'll have about 18-24 of these:

Not pretty, I know. I didn't have time to decorate them. 

Look at this creepster bird we saw at the zoo:

His head is on backwards.