Quick & Easy Pumpkin Cupcakes

Quick & Easy Pumpkin Cupcakes

In this recipe:

based on 103 reviews
This Looks YUMMY!
71
5 min.
prep
23 min.
total
24 cupcakes (2 dozen)

Fix these Quick & Easy Pumpkin Cupcakes in a jiffy using spice cake mix, canned pumpkin and a prepared cream cheese frosting. Kids will love this sweet and spicy finger-food and clean-up will be a breeze.

Ingredients

  • 1 package (18.25 oz.) spice cake mix
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/3 cup water
  • 1 container (16 oz.) prepared cream cheese or vanilla frosting
Store Locator »
PREHEAT oven to 350° F. Paper-line or grease 24 muffin cups.

BLEND cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.

BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate with assorted sprinkles, if desired.

What did you think? Share Your Review »


Cancel
Close

Success!

Thank you for reviewing this recipe.

Close

Delish!

These cupcakes came out moist and delicious...even better when paired with homemade maple cream cheese frosting. I will make these again and again!

- K Blue from Atlanta, ga

Awesome!

I was kind of skeptical when I saw the recipe called for spice cake mix, but decided to give it a shot. As they baked they smelled awesome. My only dislike was after they baked and cooled they began to sink in. I'm assuming that happened because of the amount of pumpkin mix. I bought them to a fall BBQ and everyone loved them and said it was a hit. They were very moist and the frosting I made sealed the deal!!!

- Jazz Soltero from Bronx, NY

BEST Pumpkin Cupcakes Ever!

I'm not much on spice cake so I used the tip from one of the reviewers and used yellow cake mix & 1 1/2 tsp pumpkin pie spice. I also added a dash of cinnamon & used chocolate icing. OMG! They were SOOO GOOD! They turned out WONDERFUL! Moist & Yummy!! Very easy to make!! Gonna have to make another batch this weekend!!

- Melissa Millman from Greenwood, DE

Pumpkin Spice cupcakes

I took the advice of adding 1/2 tsp. cinnamon, 1/2 tsp. ginger and 1/4 tsp. cloves, and they turned out delicious. I made 8 regular sized cupcakes and 45 mini cakes (to take to work tomorrow - if they last that long!) Thanks for a great recipe.

- Beverly Grame from

Make these every year!

Even my 15 year old nephew loves these cupcakes. To make them even healthier, I substitute applesauce for the oil. They are moist, flavorful, and best of all, quick and easy!

- Heather Bivins from OCEAN SPRINGS, MS

See More Reviews

Nutrition Facts

Serving Size: 1/24 of Recipe

Servings Per Recipe: 24

  • Amount Per Serving
  • Calories: 210
  • Calories from Fat: 80
  • Total Fat: 9g (14% of DV)
  • Saturated Fat: 2g (11% of DV)
  • Cholesterol: 25mg (9% of DV)
  • Sodium: 220mg (9% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 22g
  • Protein: 2g
  • Vitamin A: 45% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

What’s for dinner?

The answer is easy with our most popular recipes! Sign up for our newsletter.

PRIVACY

Thank you!

Your email address has been added to the monthly newsletter subscription list.