Pumpkin Pinapple Spice Cupcakes

Since the Pineapple Pretzel Salad just isn't the same the next day, I decided to create something with the leftovers. One of the concoctions that came out of the oven was a simple pumpkin spice cookie I've made before combined with the pretzel salad leftovers topped with a pumpkin spice cream cheese frosting.Pumpkin Pineapple Spice Cupcakes
1 box spice cake mix
1 can pumpkin
2 cups Pineapple Pretzel Salad
8 oz. cream cheese
1/2 cup splenda
1 tsp. vanilla
1/2 tsp. pumpkin pie spice

Preheat oven to 350ºF. Combine spice cake mix and pumpkin until mixed together well by hand. In separate bowl, use electric mixer to thoroughly blend together Pineapple Pretzel Salad.

Line 18 muffin tins. Spoon enough spice cake into each liner to cover bottom. Top each with a dollop of Pineapple Pretzel Salad. Cover each cupcake with spice cake. Liners should be approximately 3/4 full or slightly fuller. Bake 10 to 25 minutes, checking after 10 minutes. Cupcakes are done when pumpkin layer is firm to the touch.

Cool cupcakes for 5 to 10 minutes in tins, and then cool completely on wire racks. Once completely cool, frost.

For frosting, beat room temperature cream cheese until smooth. Add splenda, and mix thoroughly. Beat in vanilla and then pumpkin pie spice. Frost cupcakes. Makes approximately 18 cupcakes.