Pumpkin spice Cupcake with Cream Cheese frosting and Gingersnap Crumb Topping
1 box of yellow cake mix
1 15 oz can of pumpkin (no spices added if it does omit the spice)
2 tsp Pumpkin pie spice
Eggs, oil and water per the cake mix directions.
Follow the cake mix directions, add the pumpkin and spices in with the eggs. Line your muffin cups and fill each ¾ the way with batter. I was able to get 18 cupcakes. Bake in a 350 oven for 20 to 25 min until done. Use a toothpick inserted in the cakes, should come out clean when done.
Allow to cool completely on a wire rack before frosting.
Canned frosting is fine this is what I used. But if you have a favorite homemade cream cheese recipe go for it. :)
Frost your cooled cupcakes and top with crumb topping, recipe below.
Gingersnap crumb topping:
¼ cup granulated sugar
¼ cup brown sugar lightly packed
¼ cup graham cracker crumbs, about 3 sheets
2 tbs. all purpose flour
2 tbs. melted butter
¼ tsp pumpkin pie spice
Combine all ingredients until moistened with butter. Line a sheet pan with foil and spread the topping pressing it to no thinner than 1/4” thickness. Bake in a 350 oven for 12-15 min until golden brown. Take out and allow to cool. Once cool break up to crumb size bits (less than a pea size)
There may be left over topping, use it to top oatmeal or yogurt.