Pumpkin Cupcakes with Salty Bacon Graham Crumble 

Directions

Pumpkin Cupcakes 

1. Preheat oven to 350°F (176°C). Line 2 muffin pans with paper liners (20 spaces). Set aside.
   
2. In a medium bowl combine Kinnikinnick White Cake Mix and spices. Mix until combined and set aside.
3. In a separate bowl mix eggs, oil and water until combined.
4. Add dry mix to egg mixture alternating with pumpkin purée. Mix until combined and batter is smooth.
5. Divide batter into lined muffin pans.
6. Bake in preheated oven for 30 minutes or until cupcakes spring back to the touch.
7. Remove from oven.
8. Let Pumpkin Cupcakes sit in pan for 5 minutes (will help keep shape and size).
9. Remove Pumpkin Cupcakes from pan and cool before icing. 
    Yields 20 cupcakes

Salted Caramel Sauce  

1. In a medium saucepan combine water, sugar, and salt. Bring to a boil over medium heat stirring occasionally until sugar has dissolved.
2. Continue to cook over medium heat until sugar mixture is light amber in colour, Swirl pot occasionally during this stage, do not stir (approx. 20 minutes).
3. Remove from heat and add cream, butter and vanilla (mixture will bubble and double in size then settle).
4. Once mixture begins to settle, stir just until combined.
5. Salted Caramel Sauce can be stored in refrigerator for up to two weeks in an air-tight container.

Salted Caramel Buttercream Icing 

1. In a medium bowl mix soften butter until smooth. Slowly add sifted icing sugar 1 cup at a time alternating with cooled Salted Caramel Sauce .Mix until combined.
2. Add Vanilla extract and mix until combined.
3. Cover Salted Caramel Buttercream Icing and store in the refrigerator for 1 hour before using (this is a soft icing).

Salty Bacon Graham Crumble

1. Combine crushed Kinnikinnick S’moreables® and crumbled cooked bacon together. Set aside. 

Assembly 

1. Place Salted Caramel Buttercream Icing in a piping bag.
2. Pipe icing in a circular motion on top of each Pumpkin Cupcake.
3. Drizzle with Salted Caramel Sauce.
4. Top each iced cupcake with a spoonful of Salty Bacon Graham Crumble. Press slightly into Salted Caramel Buttercream Icing with your hand or the back of the spoon.
5. Drizzle with additional Salted Caramel Sauce.
6. Store Pumpkin Cupcakes with Salty Bacon Graham Crumble in the refrigerator until ready to serve. 
   Yields 20 cupcakes