Pumpkin Cupcakes With Cream Cheese Frosting

I pulled this recipe from a recent issue of Real Simple.  It seemed like the perfect sweet for a holiday party.  I apologize in advance for the actual baking part of these instructions.  I am a good mixer and a good eater, but the baking part... it's hit or miss.  I think I got lucky with this patch.

Ingredients:

1 18.5-ounce box of yellow cake mix (plus ingredients on the back of the box)

1/2 teaspoon pumpkin pie spice

1 15-ounce can of pumpkin puree

2 8-ounce bars of cream cheese

2 cups confectioners sugar

candy corn

Directions:

Heat oven to 350.  Follow the directions on the cake box, but substitute pumpkin puree for the water.  Add the pumpkin pie spice to the mix.  Divide the batter into lined muffin tins.  I used 2 18-cup muffin pans.  Bake until the toothpick entered into the center comes out clean.  Now the original recipe says "bake 18 to 22 minutes," but the original recipe called for a 12-cup muffin tin.  I baked mine in two batches of 18-cup muffin tins.  And, I only baked them for about 15-minutes.  I kind of eyeballed it.  I think baking is supposed to be pretty precise, but let me reiterate, I am really not the best baker.  For the icing, use an electric mixer to beat the cream cheese and sugar together until creamy.  Spread the icing on the cooled cupcakes.  Top with chocolate sprinkles and a candy corn.