Happy Thanksgiving!

I wanted to give thanks to everyone who has made an impact on my life this year...it hasn't been easy, I haven't  been easy.  And so, I want to share a heartfelt thanks to my sister Jamie, to Mandy, my best friend in high school (Go South!)...we just found each other again this year.  A big thank-you-I-love-you-your-the- greatest, goes to my cousin Angela, who so graciously helped me during the preparations for my dad's memorial service, and in all the times she's helped me before.  Most of all I am so thankful for my mama Rose, she's not just a parent but my BFF.  And, for everyone who I forgot to mention, I send love and chocolatey kisses to you as well as warm wishes for a wonderful Thanksgiving to all. 

I have been searching and searching and I finally found...Chocolate Pumpkin Cupcakes!! 
Here's the recipe:

Prep Time:     10 Minutes
Cook Time:     40 Minutes
Servings
Original Recipe Yield 1 - 9x13 inch cake  

Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 1 (15 ounce) can pumpkin
• 2 eggs
• 2 tablespoons vegetable oil
• 1 (16 ounce) container cream cheese frosting

 Directions

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed.
• Pour into the prepared pan and spread evenly.
• Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then
• frost with cream cheese frosting.

 Nutritional Information
Amount Per Serving  Calories: 259 | Total Fat: 10.9g |Sodium:  351mg| Cholesterol: 24mg