Pumpkin Muffins!

Hi everyone!  As promised, I am putting up the Pumpkin Muffins.  And you won't believe the ingredient list! These muffins are super moist, and I even filled mine with a cream cheese frosting filling and frosted them, and that just sent them over the top!  So without further mouth watering, let's get cookin!

Pumpkin Muffins
Ingredient list:
1 18.5 oz box Spice Cake Mix
1 15 oz. can of pumpkin - NOT Pumpkin Pie Filling!
2 tsp. pumpkin pie spice (optional) - I use it because Sir Markus loves the taste those spices bring to the pumpkin.

Cream Cheese Filing and frosting are optional and those directions will be at the bottom of the post.

Directions:
Heat oven to 350 degrees.

In a large mixing bowl, put in the spice cake mix.  Add the 2 tsp of pumpkin pie spice if you are using it and stir together well.  Then add the entire can of pumpkin and mix well.  This mix will be very very thick.
Line a cupcake pan with 12 cupcake liners.  Using a regular size lever action ice cream scoop, put one scoop into each cupcake liner.  Tap the filled pan on the counter a few times to settle.  Put into the oven for 20 to 22 minutes, as they need this full time to bake fully.  To test for doneness, use a toothpick and insert into the center of the center muffin.  It should come out 99% clean.  Take the muffins out of the oven and let cool in the pan for 2 or 3 minutes.  Remove from the pan and cool completely on a wire rack.  NOTE:  if you try to remove the cupcake paper before these are completely cool, they will break apart, because they are extremely moist! Repeat the baking procedure until all the batter is used. Once they are cool, you can enjoy them as is, or, read on below to make them extra special.

Cream Cheese filling and frosting:

4 Cups powdered sugar
8 oz pkg of cream cheese, at room temperature
1/2 stick of butter, at room temperature
1 tsp. vanilla extract
1/2 tsp. lemon juice
Milk, only by the teaspoon, if needed.

Cream the butter and cream cheese until it is light and fluffy.  Begin adding the powdered sugar 1/2 cup at a time, mixing til there are no lumps, then add the next 1/2 cup of sugar.  Once all the powdered sugar has been mixed in, add the vanilla and lemon juice and mix well.  If your frosting is too thick, add milk, 1 tsp. at a time until it is of a spreading consistency.  If it gets too thin, just add more powdered sugar, 1/2 cup at a time, mixing well after each addition.
Once your frosting/filling is ready, you can just frost the top of the muffins, or you can go over the top and fill them first.  To fill them, put 1/2 of the frosting/filling into a pastry bag fitted with a filling tip (they are long and slender).  If you dont have a filling tip, you can poke holes in the tops of the muffins, almost all the way to the bottom  with the handle of a wooden spoon, and just use a regular tip on your pastry bag to fill the hole.
Put your fill tip into the muffin, from the top, almost all the way to the bottom, and on the way up, squeeze the filling into the muffin, being careful not to overfill.  Continue until all the muffins are filled. 
Frost the tops with the remaining frosting.
And here is what you get:

I do hope you all get a chance to try these muffins!  They are simply scrumptious!

Bon Apetite'