Pumpkin is not just for pie! In fact, pumpkin can be light, airy and a perfect summer treat when made this way! Try my new favorite cupcake recipe!
Pumpkin Cupcakes with Whipped Cream Topping
1 can of pumpkin
1 can evaporated milk
1/4 cup vanilla ice cream, melted
1/2 cup sugar
8 ounces cream cheese, room temperature
1 (16.25 ounce) box of cake mix (just the box mix - do not follow instructions)
Directions: In a stand mixer, combine pumpkin and evaporated milk. Add ice cream, sugar and cream cheese. Add cake mix. Place batter in cupcake liners in cupcake pan. Bake at 375 degrees for 25 minutes. When cool, top with whipped cream.