Pumpkin Spice Cake with Pumpkin Pie Spice Cream Cheese Frosting

I don't usually share recipes here usually because I don't cook very many things worth sharing. I have many more people who can help you with that. Specifically my super talented sister in law and her friend at Taste Buds and Blossoms.

But this I had an idea for a cupcake and then found the recipe on the internet, tweaked it a bit and it turned out yummy. It was super easy--if you can make a cupcake, you can totally make these!!

Pumpkin Spice Cake with Pumpkin Pie Spice Cream Cheese Frosting

Cake...
1 18.5-ounce box spice cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15-ounce can pumpkin puree

Icing...
2 8-ounce bars cream cheese, at room temperature
2 cups confectioners’ sugar
1 teaspoon pumpkin pie spice

Directions
1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
3. Meanwhile, using an electric mixer, beat the cream cheese, pumpkin pie spice and sugar until creamy. Spread on the cupcakes.