A few years ago, a family friend told me about the easiest semi-homemade (thank you Sandra Lee) pumpkin spice cake. And it really is. If you perhaps haven’t gotten your baking feet wet, this is the perfect recipe to try out. All you need is a box of spice cake mix (I used Duncan Hines, but if you find another brand it will do beautifully) and a can of pumpkin puree. Then, you simply follow the recipe on the box and add whatever it requires along with 1 and a 1/2 cups of pumpkin puree. You can also add a teaspoon of pumpkin pie spice if you really want to kick up the pumpkiny flavor!
I then made a cream cheese frosting using this recipe, and added candy eyes that I picked up from World Market just because.
The pumpkin puree makes the cupcakes extra moist and delicious (you might need to add a couple minutes to your baking time to compensate for all the moisture in the puree). You can also make this in cake form which would make a beautiful addition to your Thanksgiving. The little eyes crack me up, just spooky enough for Halloween yet oh so friendly.