Ingredients
1 package spice cake mix (regular size)1 can (15 ounces) solid-pack pumpkin3 large eggs1/2 cup canola oil1 tablespoon ground cinnamon1 teaspoon baking soda1/4 teaspoon ground cloves36 pecan halves, cut in halfCREAM CHEESE FROSTING:1/2 cup butter, softened4 ounces cream cheese, softened1 teaspoon vanilla extract3-3/4 cups confectioners’ sugar2 to 3 tablespoons whole milkGround cinnamon
Preparation
In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, baking soda and cloves; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Fill paper-lined miniature muffin cups two-thirds full. Press a pecan piece into each. Bake at 350° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
In a small bowl, cream the butter, cream cheese and vanilla until light and fluffy. Gradually add confectioners’ sugar and mix well. Add enough milk to achieve spreading consistency. Frost cupcakes. Sprinkle with cinnamon.
