Pumpkin Cupcakes
Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups. Prepare 1 package 2-layer-size yellow cake mix according to package directions, except use 3/4 cup water and 1/3 cup vegetable oil. Stir in 1 cup canned pumpkin, 1/2 cup sour cream and 1 teaspoons pumpkin pie spice into batter. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
