PUMPKIN CUPCAKES WITH CARROT CAKE CREAM CHEESE ICING

Preheat oven to 375°F. Grease a 12 standard muffin tin or use paper liners in the muffin tin. In a large mixing bowl blend together pumpkin, oil and eggs. Add Pumpkin Spice Quick Bread Mix (Retired) and stir until well blended, about 1 minute. Spoon batter into muffin cups (about ¾ full) and bake for 21-27 minutes. Ice with Carrot Cake Cream Cheese Icing when cooled, if so desired.

Carrot Cake Cream Cheese Icing
Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Add icing sugar and Carrot Cake Dip & Dessert Mix (Retired) gradually, beating after each addition until blended. Ice cupcakes and sprinkle with a fine dusting of brown sugar, if desired.