Pumpkin Spice cupcakes with Cinnamon Cream Cheese Frosting

Okay, I'm only feeling confident to post this because I know no one reads this blog so there will be no mass stealing of secrets. The adoration of my cupcake fans is very important to me, so I want to be sure to hog all accolades for these delicious treats.
Who knows if I ever make them the same way twice, since I've only made them twice, but they've been tasty both times. I see someone else had the same idea, and given the struggle I had finding a box of spice cake mix this time around, I may have to pilfer this recipe in its entirety in the future.
I however, Sandra Lee'd the hell out of this so my version requires even less work. I was raised baking things out of boxes, so it's really the only way I know how, and the only stuff I really appreciate. Sad, right? NO, delicious.
1 box spice cake mix
1 15 oz can pumpkin puree
2 eggs
1/4 c veg oil
1 can of cream cheese frosting
ground cinnamon

Preheat oven to 350 and prep whichever pan you're using.
Dump the cake mix into a bowl, and mix in the eggs and oil, then add the can of pumpkin until mixed through.
Pour into the greased (or papered) vehicle of your choosing and pop in the oven. For cupcakes, I typically put them in for 8 minutes, and then start peeking and poking at them every few minutes after that until they're done. I wish I could tell you cooking times for other sizes, but it would only be a guess, so you're sort of on your own.
Let them cool in the pan for a bit, then put on a rack and let sit til completely cool.
In the meantime, put the frosting in a bowl and add cinnamon to taste. I must use at least 2 tbsp, tasting along the way until it's delectable.
Frost the cupcakes, then dust with a little more cinnamon. Bask in your accolades momentarily and then be sure to give me all the credit.