Quick & Easy Pumpkin Cupcakes

Quick & Easy Pumpkin Cupcakes

In this recipe:

based on 103 reviews
This Looks YUMMY!
5 min.
23 min.
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.


  • 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
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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.

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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


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

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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.

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