pleased as (pumpkin) pie.

Say good-bye to pumpkin pie!
You'll have a new-found respect for everyone's favorite fall gourd once you've tasted these festive yummies. Forget the pie crust and whipped cream. I want a cuppycake!

cuppycake:
1 box of betty crocker spice cake mix
2 eggs
1/3 cup vegetable oil
1 cup of water
1/2 can (15 oz) pumpkin
1 tsp. vanilla
2 tsp. cinnamon
2 tsp. nutmeg

the icing on the cuppycake:
1 can betty crocker buttercream icing
1/2 can of pumpkin
1/2 tsp. of cinnamon
1/2 tsp. of nutmeg
1/4 cup of powdered sugar

optional:
1/2 cup of chopped hazelnuts

Mix cuppycake ingredients together and fill cups 3/4 full. Bake until done and let cool.

Whip the buttercream icing with a cold whisk with an electric mixer. Add 1/2 can of pumpkin and spices. Add powdered sugar until all blended. Icing should be soft.

Sprinkle with hazelnuts and enjoy!