Pumpkin Spice Toffee Cupcakes (5 ingredients!!)

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If I had a nickel for how many times I’ve realized I needed a homemade treat at the last minute…

I might be a tiny bit forgetful. And disorganized.

Over the weekend, I realized our beloved babysitter was having a very important birthday this week. She had also agreed to babysit my kiddos on her very important birthday because stupid me — I didn’t realize it was her birthday when I asked her. (I promise I told her to forget about it once I realized my mistake, but she was not having it.)

Unfortunately, the weekend was crazy for us — Kate had her first cheer competition of the year and Baby C turned TWO!!! — and I didn’t have hours to whip something up, but I wanted our sitter to know how much we adore her. Since our babysitter’s favorite cake is spice cake, we pulled something together quickly that really made her smile. And made her tummy very happy.

Speaking of making people happy, do you think Baby C liked his cake?
colin 2nd bday

Pumpkin Spice Toffee Cupcakes
These cupcakes taste even better the second day…if they last that long!

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin
2 large eggs
Betty Crocker Whipped Cream Cheese frosting
Heath Milk Chocolate Toffee bits

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

In a large bowl, mix together the spice cake mix, canned pumpkin and eggs until well blended. Pour evenly into the prepared pan. I made my cupcakes very generous in size – filling them 3/4 full – which yielded 12 large cupcakes.

Bake for 25 to 30 minutes in the preheated oven, or until a cupcakes are set in the center when you jiggle the pan. Cool completely.

Spread whipped frosting on tops and sprinkle with toffee bits. Store in the refrigerator.

Yields 12 large cupcakes.

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