Quick and Easy Pumpkin Cupcakes

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tassel Estate in Wylie, Texas in 1986.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 package spice cake mix
 * 15 ounce can pumpkin
 * 3 large eggs
 * ⅓ cup vegetable oil
 * ⅓ cup water

Frosting

 * 6 tablespoons butter melted
 * 1 pound package powdered sugar sifted
 * ¼ cup milk
 * 1½ teaspoons vanilla
 * ½ teaspoon cinnamon

Directions

 * 1) Blend cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened.
 * 2) Beat on medium speed for 2 minutes.
 * 3) Pour batter ¾ full into 24 paper lined muffin cups.
 * 4) Bake in a preheated 350°F oven for 20 minutes.
 * 5) Cool in pans for 10 minutes then remove to wire racks to cool completely.
 * 6) Spread cupcakes with frosting and decorate as desired.
 * 7) For frosting, in a small mixing bowl add melted butter to sugar then add vanilla and cinnamon.
 * 8) Add 1 teaspoon milk then mix well adding small amounts of milk until frosting is easy to spread.