Prepare cake mix according to package directions. Stir in pumpkin; set aside. In small bowl combine 4 ounces cream cheese, marshmallow crème, cinnamon and pumpkin pie spice.
Divide ½ of cake batter among 2 (12 count) greased or paper lined muffin pans. Top with marshmallow mixture and remaining cake batter (pan will be filled to top).
Bake in a preheated 350°F oven 20-24 minutes. Remove from oven and let stand 5 minutes. Transfer to cooling rack; cool completely.
In large mixing bowl, combine remaining cream cheese and butter. Using an electric mixer on medium speed, beat until creamed. Reduce mixer to low; slowly add powdered sugar and milk until well combined. Beat on high speed until fluffy. Frost cooled cupcakes.
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