Pumpkin Butterscotch Cupcakes

I am lucky enough to have a husband that has co-workers who love cupcakes. I just can't have cupcakes sitting around the house....it could be dangerous, you know how much I love pumpkin. Adding butterscotch to this mix just took it to another level.... super moist and creamy....yep dangerous.

1 bx Duncan Hines yellow cake mix
1 bx (3.4oz) Jello instant butterscotch pudding
4 whole eggs
1/4 c water
1/4 c veg oil
1 c Libby's pure pumpkin (not pumpkin pie filling)
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves

Cream Cheese frosting
16oz cream cheese(softened)
8 c powdered sugar
1 tsp pumpkin pie spice
4 tbsp milk
1 tbsp Wilton meringue Powder
1/2 c butterscotch chips (opt)

Mix cake mix, pudding, eggs, water, oil, pumpkin, chips, and spices together in mixer and blend until incorporated. Spray tins or line with paper. Fill each muffin tin and bake in 350º oven for 15- 22 minutes. Remove and cool on rack.
Frosting
Mix cream cheese, butter, vanilla, pumpkin pie spice, and half of powdered sugar into mixing bowl and mix on low until everything is smooth.
Now add the rest of powdered sugar, milk and meringue powder. Mix until creamy.
Frost your cooled cupcakes. I added some butterscotch chips and fall sprinkles.
Makes 24 cupcakes
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