Quick & Easy Pumpkin Cupcakes

Quick & Easy Pumpkin Cupcakes
Makes:
24
cupcakes (2 dozen)
Prep Time:
5
minutes
Total Time:
23
minutes
based on 103 reviews
63

Dietary Considerations:

Vegetarian
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.

In this recipe:

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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

Directions:

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.


Reviews:

Review This Recipe

Pumpkin Spice cupcakes

 Star(s)

Beverly Grame from

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.

Read More Reviews

Review This Recipe
  •  Star(s)

    Delish!

    K Blue from Atlanta, ga

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

  •  Star(s)

    Awesome!

    Jazz Soltero from Bronx, NY

    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!!!

  •  Star(s)

    BEST Pumpkin Cupcakes Ever!

    Melissa Millman from Greenwood, DE

    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!!

  •  Star(s)

    Pumpkin Spice cupcakes

    Beverly Grame from

    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.

  •  Star(s)

    Make these every year!

    Heather Bivins from OCEAN SPRINGS, MS

    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!

  •  Star(s)

    Quick & Easy Pumpkin Cupcakes

    kimberly trester from PRINCETON, MN

    wonderful! my 7 y/o grandson who isn't really into baked sweets said "they were the BEST cupcakes he's ever had, can i have another?" i used yellow cake mix and added 1 1/2 t. of pumpkin pie spice. he was so surprised they were 'pumpkin'

  •  Star(s)

    yummy cupcakes

    donna Schlampp from JOHANNESBURG, MI

    Very Yummy and moist, I added a little rasins to a few. I made the frosting and it was a great treat.

  •  Star(s)

    Easy Pumpking Cupcakes

    Rita Finley from COOKEVILLE, TN

    Was easy to do but the kids I could tell didn't like them as well as chocolate.

  •  Star(s)

    Quick, Easy and YUMMY

    Natasha Hensley from BEREA, KY

    I made these for our church Fall Festival, everyone loved them! I made a homemade cream cheese frosting and garnished them with pecan. They were the first to go off the table. I will most definitely keep this recipe.

  •  Star(s)

    Pumpkin cake

    Amabelle Frias from SOUTH SAN FRANCISCO, CA

    I used yellow cake mix and followed the directions on the box but added a whole can of pumpkin, 1 1/2 t cinnamon, 1/2 t ground ginger, and 1/4 t ground cloves. I made my own cream cheese frosting and it was a hit! I baked in a 13x9 pan and it was gone in an hour!

  •  Star(s)

    Adjusting the Recipe

    Darcie Miller from Brownsville, OR

    I made these once but didn't have the oil. I substituted the eggs and oil for one cup of water keeping everything else the same. It took a few more minutes to cook but these are now my husbands favorite dessert. I make them almost every weekend now. I also don't put any frosting on the top and enjoy them just at much.

  •  Star(s)

    Screams Fall!!

    Lori Campbell from STANLEY, VA

    This is a great twist on cupcakes. The Spice cake and Pumpkin makes them soooo good!! I make them for Halloween and decorate with halloween sprinkles!!!

  •  Star(s)

    Bake Sale Bonanza!

    Jan Wilkins from BLYTHEVILLE, AR

    I made these for a bake sale this past weekend, of course had to save a few to try! They were very, very good....maybe just a little dry...I may have overbaked.

  •  Star(s)

    Low fat modification- great taste and easier

    Kathleen Scudder from Cincinnati, OH

    Replace oil, eggs, and water with 4 serving size package of vanilla flavored sugar free/fat free pudding. The recipe then only uses pudding, spice cake mix, and pumpkin. You can also substitude powdered sugar for the cream cheese icing (but the icing is good on it too).

  •  Star(s)

    Quick & Easy Pumpkin Cupcakes

    Debbie Huset from VENICE, FL

    I made them for a social gathering. I used egg substitute instead of eggs. They were a big hit.

  •  Star(s)

    Moist...Variation

    LINDA MCGUIRE from Prairieville LA

    I wanted to make a pumpkin dessert using some leftover pumpkin. I used 1 cup Libby's Pumpkin plus 2/3 c. sour cream. I didn't have a spice cake mix on hand so I used yellow cake mix plus 2 tsp. pumpkin pie spice. They turned out very moist & delicious. Everybody loved them. Tip: Refrigerate leftover cupcakes (if you have any leftover) they don't keep long before they begin to mold...I guess because of all the moisture in the batter.

  •  Star(s)

    Yum!

    Adrienne from Long Island, NY

    No matter what time of year I make these cupcakes they are a huge hit with friends and family. They are so moist and yummy. Not to mention simple to make. Try them, you will love them!

  •  Star(s)

    Easy and Good

    Billie Gagner from Thief River Falls, MN

    I was in a crunch to make 6 doz. cupcakes for church and these turned out awesome! They were a big hit! I served with homemade cream cheese frosting! Very Yummy!

  •  Star(s)

    pumpkin cupcakes

    LORI MUELLER from New Brighton, MN

    These are a favorite in my family. Recipe is very easy to use and flavor is wonderful.

  •  Star(s)

    pumpkin good !!!

    DEBBY JOOSTEN from MARENGO, IL

    I have to say this is the easiest most moist and tasty cake I have ever made and tasted!!! My husband loved it also which is a plus!

  •  Star(s)

    Pumpkin Cupcakes

    SABINE BROOK from ROLLA, MO

    I adjusted baking time and made Muffin tops. Supersimple with a great results. Will try the Bundt cake version next. Keep the recipes coming. Thanks

  •  Star(s)

    Super Treat !!!

    Maria Rodriguez from CORPUS CHRISTI, TX

    I made these pumkin spice cupcakes for a bake sale and they were a hit!!! Sold out in the first hour!!! Great and easy recipe!!

  •  Star(s)

    Quick & Easy Pumpkin Cupcakes

    JIM APLIN from ORLANDO, FL

    The best way I've found to have that great pumpkin taste that you can eat on the run. The recipe was easy to make & is delicious with or without frosting. I like a little bit of wipped cream on top of mine.

  •  Star(s)

    quick and delicious

    susan larsen from ACUSHNET, MA

    I made this with a carrot cake mix in a Bundt pan. I added a cup of crushed pineapple and omitted the water. My family ate it before it could be frosted. Nice tricky way to increase their fruits and veggies!

  •  Star(s)

    PUMPALICIOUS MUFFINS

    Ashley Pilurs from

    On the first time I made them, they turned out awesome, just fabulous. Very fluffy, and not too filling. Makes a great snack for the kids.

  •  Star(s)

    light, fluffy and disappear quickly

    TAMRA RISSER from FLOWER MOUND, TX

    Absolutely beautiful. quick and easy to make and just as quick as easy to disappear. They are light and fluffy. I even made them with pumpkin that I boiled, drained and pureed myself. So good. My little girls love them too. My hubby doesn't like frosting but they taste just great with only a sprinkle of powdered sugar.

  •  Star(s)

    love the easy!

    Malisa Nell from Tulsa, OK

    This recipe was just what I needed that day--all the yummy spices of traditional pumpkin breads and cakes, without the extra work. Good texture. My family loved them. I set out the frosting/cream cheese as an option but we most were eaten without frosting. They were that good.

  •  Star(s)

    Easy Cupcakes = Easy Bundt cake

    Debbie Folmar from ALIQUIPPA, PA

    I was trying to save time, so I made this recipe in a Bundt cake pan instead of cupcakes. Since I've never seen a "prepared cream cheese frosting" in the store, I made a cream cheese frosting to frost the cake (it only had 4 ingredients and it was the "icing on the cake"). Everybody who had a piece loved it!!! And the pumpkin makes it a healthy cake as well loaded with beta carotene. Quick, easy, yummy, and healthy!!! What could be better than that?!?!?!

  •  Star(s)

    Moist and Tasty

    Devon Bujdoso from PHOENIX, AZ

    Wow!!! These were simple and SO Good! I'm telling you, they melt into your mouth! Try this recipe and you'll be glad you did!

  •  Star(s)

    Quick & Easy Pumpkin Cupcakes

    Norma Jones from ROBSTOWN, TX

    Kids will love this sweet and spicy finger-food and clean-up will be a breeze. I agree 100%

  •  Star(s)

    Pumpkin cupcakes

    S. Zander from SHEBOYGAN, WI

    I love pumpkin and so does my boyfriend. I made a cake instead of the cupcakes(working 3rd shift I don't always have time for icing individual cakes) and I made it for work too. Everyone loved it! Now my co-workers want the recipe too.

  •  Star(s)

    preschool

    Cynthia C. Voss from ,

    My preschoolers loved them. They were so easy to make.

  •  Star(s)

    Yummy fall recipe

    Melinda Einan from WRIGHTSTOWN, WI

    Made this into a loaf bundt pan and served warm with fresh homemade applebutter instead of the cream cheese frosting. It was wonderful!

  •  Star(s)

    awesome

    kellie bailey from FARMINGTON, NY

    Super easy to make! Very good! A hit with the family!

  •  Star(s)

    great snack for kids

    Pauline McClay from WATAGA, IL

    I made these easy cupcakes for the kids and made the house smell wonderful and my youngest really enjoyed frosting them. They tasted as good as they smelled and my kids just ate them up. These would make a great treat for a fall holiday.

  •  Star(s)

    SO GOOD and SO EASY!!!!!

    sharon Stokes from TEMPLE, TX

    I made this recipe over the weekend and packaged them up and gave them to family members. I haven't found one yet who didn't think these were DELICIOUS!!!! And not very time consuming either!

  •  Star(s)

    easy pumpkin cupcakes

    TERI KARPOVAGE from Warren Grove, NJ

    These are really good cupcakes. Easy too. Students during summer school had to pick a recipe, demonstrate,and bake it. Then we all had a taste contest. For some reason my student picked these. Good thing. We won! Thanks!

  •  Star(s)

    quick and easy pumkin cupcakes

    christina baumann from ROCKVILLE, IN

    This was a very good recipe. I made it a cake instead of cupcakes. My family really liked it. This would be one that you could take to a potluck dinner it is fast and easy to do. Thanks for another great recipe.

  •  Star(s)

    Easy and delicious

    Debra Grady from OAK LAWN, IL

    These cupcakes are a favorite at my house. They are easy to make and great for packing in lunches.

  •  Star(s)

    Yummy

    Marcia Emig from GOODLAND, KS

    What an easy recipe for cupcakes, yet extremely tasty. I made these for my grandkids and they love them. I let them put the sprinkles on top then eat one and now they want to do it everytime they come to visit. Definitely a "KEEPER"

  •  Star(s)

    pumpkin cupcakes

    Susan Kokanchak from YONKERS, NY

    These are easy to make and extremely moist they are great to make and eat.

  •  Star(s)

    Quick& Easy Pumpkin Cupcakes

    Deborah Senatore from Virginia Beach, VA

    When my youngest daughter was married in October we ended up having a church reception and a dinner reception for family and friends. My contribution to the church reception was a tower of cupcakes. I experimented for a month or so trying to find a easy recipe and one that kept with the fall theme. I couldn't get right combination of ingredients till my daughter found the recipe online. I needed to make 400 cupcakes so it had to be easy, these weren't heavy and they tasted great. The cream cheese icing was the perfect touch. I made them 2 days before the wedding and refridgerated them. Everyone loved them,they went great with the rest of the food and hot cider. Easy, moist, and delicious!! Thank you so much for this recipe it helped make my daughters wedding the BEST!

  •  Star(s)

    Best texture

    Gene Emmerich from Merrill, WI

    Wonderful texture and flavor! I baked the pumpkin cupcake recipe in two 9" round pans (30min.) to make a heart-shaped cake. This recipe is less dense than some pumpkin recipes. It will replace my pumpkin bar recipe from now on.

  •  Star(s)

    yummy!

    melissa segretto from STERLING, IL

    i made these one weekend when it was cold and snowy. instead of watching television my three kids thought it would be fun to bake some up. seeing that pumpkin is my sons favorite they didn't last to long. they are truly yummy!

  •  Star(s)

    Quick & Easy describes this recipe

    Mary Waybright from SIOUX FALLS, SD

    I love this recipe. It taste wholesome and delicious. The effect is so easily achieved with the use of convenience products.

  •  Star(s)

    really moist

    kathleen cunningham from marysville, MI

    Another great way to use pumpkin. The cupcake is very moist. Our equestrian team thought they were great...another on the go food for horse show days.

  •  Star(s)

    Perfect Pumpkin Muffins

    Rosanne Sloane from DEBARY, FL

    The muffins turned out super moist and light. This is the best recipe for pumpkin muffins to date.

  •  Star(s)

    Quick and Easy Pumpkin Cupcakes

    Jane Evenson from MAPLE FALLS, WA

    I made these for a group of lady friends and they all wanted the recipe.

  •  Star(s)

    Something good and fun

    joel tedder from FORT DODGE, IA

    to make and bake then decorate with the kids.

  •  Star(s)

    Quick-n-easyPumpkin cake

    Karen mericle from FENTON, MO

    I tried this mixture in the mini cupcake pans, they are great, just have to watch so you do not overbake them. YUMMY

Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • 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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Quick & Easy Pumpkin Cupcakes

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

 

Directions

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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