I’m all about simple recipes that taste awesome… like these ever so EASY Pumpkin Spice Cupcakes!
I readily admit I’m not an avid baker of sweets, but that is starting to change. Since I turned 40 this past summer, I’ve been craving sweets (cookies, cakes… you name it!) more and more.
Is that a “40 thing” or what?
What I love about THIS cupcake recipe is that it’s incredibly easy. Â Using a boxed spice cake mix and canned pumpkin puree (along with a few other basic ingredients) yields the most perfectly pumpkin and spice-flavored cupcakes… YES!!!
I did make my own cream cheese frosting and added toasted pecans on top (oh that was heavenly), but you can make these cupcakes even quicker if you have a favorite brand of ready-made cream cheese frosting.
And they smell so good while they’re baking! Â My new rescue dog, Baby, came into the kitchen with her nose in the air, wanting to know where that sweet, spicy smell was coming from.
Speaking of Baby, I think it’s safe to say she’s adjusting rather well to her new home. I’m seriously considering a larger couch, as she pretty much takes up the entire sitting area of the one I have. #bigdogproblems
Of course, I gave Baby just a little bite of a cupcake and she adores me even more. 🙂
This recipe is TOO EASY for you NOT to get your bake on this fall – no one will ever know it came from a box!
Easy Pumpkin Spice Cupcakes
Ingredients
For the cupcakes:
- 16.25 ounce box spice cake mix
- 15 ounce can pure pumpkin puree
- 3 large eggs
- ¼ cup water
- â…“ cup vegetable oil
- Prepared cream cheese frosting or use the frosting recipe below
- ¼ cup chopped toasted pecans for topping, optional
For the frosting:
- 8 ounce package cream cheese, softened
- ½ cup butter softened, unsalted
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
For the cupcakes:
- Preheat your oven to 350 degrees F. Place cupcake liners in 24 muffin cups (or grease muffin cups).
- Blend cake mix, pumpkin puree, eggs, water and oil in a large bowl at low speed until moistened. Increase speed to medium and beat for an additional 2 minutes.
- Pour batter into muffin cups evenly (about ¾ full).
- Bake for 19 to 22 minutes, or until a wooden toothpick inserted is removed clean.
- Cool on a wire rack for at least 10 minutes. Cool completely before frosting.
For the frosting:
- In a large bowl using electric mixer at medium speed, beat cream cheese, butter and vanilla together until smooth and creamy, about 1 minute.
- Slowly add powdered sugar and beat until incorporated well. Increase speed to high and beat until light and fluffy, about 4 minutes.
- Frost cupcakes and top with toasted pecans, if desired.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Adapted from verybestbaking.com
jess
i’m about 10 years late to the pumpkin party but i just found this. i spiced it up with 1/4 teaspoon each of cinnamon, cloves and ginger and 1/2 teaspoon of allspice, used store-bought cream-cheese icing because i’m lazy 🙂 and topped it with butterscotch morsels, toasted pecans and these cute pumpkin sprinkles that i found at hobby lobby. thanks for the recipe!
Lynn Suskie
I seldom cook or bake anything from scratch. This cupcake recipe was so easy. The cupcakes are absolutely delicious. I will definitely make again. Tastes more like pumpkin than spice, which I love.
clarkie segreaves
filled inside cupcake with cream cheese filling, then topped with cream cheese icing, and butterscotch morsels
That sounds DELICIOUS, Clarkie! 🙂
Claudette
Love this recipe. Are they mini muffins or regular size. Making them for the grandsons for Thanksgiving. ……Thank you
Hi Claudette, I used regular sized muffin cups. Hope you and your grandsons enjoy. Happy Thanksgiving! 🙂
Mary
Loved this recipe. My granddaughter and I added butterscotch morsels and loved the addition. Delicious.
The butterscotch morsels sounds delicious, Mary! Thanks so much and so happy to hear you enjoyed them! 🙂