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    Home » Recipes » Sweets

    By Amy · Published: Oct 14, 2015 · Updated: Jan 16, 2022 · This post may contain affiliate links. Please read my disclosure policy 7 Comments

    Easy Pumpkin Spice Cupcakes

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    Front closeup view of a cupcake that has been bitten.

    I’m all about simple recipes that taste awesome… like these ever so EASY Pumpkin Spice Cupcakes!

    A closeup of a cupcake that has been bitten. A baking rack with cupcakes is in the background.

    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?

    Cupcakes topped with cream cheese frosting and chopped pecans on a baking rack.

    What I love about THIS cupcake recipe is that it’s incredibly easy.  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.

    Overhead view of frosted pumpkin spice cupcakes on a baking rack by a striped napkin.

    And they smell so good while they’re baking!  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.

    A fawn boxer dog laying on an orange and white blanket on a brown sofa.

     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

    A closeup of a frosted pumpkin cupcake in a paper liner that has been bitten.

    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!

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    Cupcakes topped with cream cheese frosting and chopped pecans on a baking rack.

    Easy Pumpkin Spice Cupcakes

    Adding canned pumpkin puree to a boxed spice cake mix yields the easiest, flavorful fall cupcakes!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: pumpkin spice cupcakes
    Prep Time: 15 minutes
    Cook Time: 22 minutes
    Total Time: 37 minutes
    Servings: 24 cupcakes
    Author: Amy

    Ingredients

    For the cupcakes:

    • 16.25 ounce box spice cake mix
    • 15 ounce can pure pumpkin puree
    • 3 large eggs
    • ¼ cup water
    • ⅓ 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

    Calories: 238kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 167mg | Potassium: 128mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3036IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Adapted from verybestbaking.com

    HUNGRY FOR MORE?

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      Pumpkin Mac and Cheese
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      Recipe Rating




    1. Lynn Suskie says

      October 18, 2019 at 2:34 pm

      5 stars
      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.

      Reply
    2. clarkie segreaves says

      September 26, 2019 at 12:58 pm

      filled inside cupcake with cream cheese filling, then topped with cream cheese icing, and butterscotch morsels

      Reply
      • Amy @ The Blond Cook says

        September 27, 2019 at 9:42 am

        That sounds DELICIOUS, Clarkie! 🙂

        Reply
    3. Claudette says

      November 18, 2018 at 3:19 pm

      Love this recipe. Are they mini muffins or regular size. Making them for the grandsons for Thanksgiving. ……Thank you

      Reply
      • Amy @ The Blond Cook says

        November 19, 2018 at 9:37 am

        Hi Claudette, I used regular sized muffin cups. Hope you and your grandsons enjoy. Happy Thanksgiving! 🙂

        Reply
    4. Mary says

      November 10, 2018 at 2:06 pm

      Loved this recipe. My granddaughter and I added butterscotch morsels and loved the addition. Delicious.

      Reply
      • Amy @ The Blond Cook says

        November 11, 2018 at 9:25 am

        The butterscotch morsels sounds delicious, Mary! Thanks so much and so happy to hear you enjoyed them! 🙂

        Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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