Boxed cake mix makes these pumpkin cupcakes a cinch to make for Halloween parties, Thanksgiving or anytime you want a light pumpkin treat. Don’t skip the pumpkin spiced cream cheese frosting on top!
Easy Pumpkin Cupcakes Recipe
These pumpkin spice cupcakes couldn’t be any easier to whip up. They start with a box of vanilla cake mix—add canned pumpkin, pumpkin pie spice, and water and that’s it! There is no oil, butter, or eggs at all and the results are amazing.
Although pumpkin cupcakes are delicious without frosting, I thought pumpkin spiced cream cheese frosting would be the perfect topping. The frosting definitely takes this recipe up a notch and makes these cupcakes perfect for a party! (For more festive pumpkin desserts, check out my Pumpkin Cream Cheese Muffins, Chocolate Spooky Spider Halloween Cupcakes, and Pumpkin Pie.)
Why You’ll Love This Pumpkin Cupcakes Recipe
- So easy to make. You only need 3 ingredients and water for the cupcakes, and they mix together in a single bowl (no mixer required!)—it really doesn’t get much simpler than that!
- Tender, moist crumb. The addition of canned pumpkin to the cake mix creates a fantastic moist cupcake that is bursting with fall flavor.
- Perfect for fall parties. These pumpkin spice cupcakes are perfect for any Halloween or Thanksgiving gathering, and also for fall bake sales!
What You’ll Need
The ingredients for these pumpkin cupcakes are as simple as can be. Scroll down to the recipe card below for exact measurements.
- Vanilla cake mix – I use Duncan Hines or Pillsbury.
- Pumpkin pie spice – For that cozy fall flavor!
- Canned pumpkin – Make sure you use pumpkin puree, not pumpkin pie mix, which has added sugar.
- Water – To thin the batter enough so you can mix everything together.
For the Pumpkin Cream Cheese Frosting:
- Reduced-fat cream cheese – Fat-free cream cheese just doesn’t have the flavor or texture we want, but reduced-fat is perfect.
- Canned pumpkin – Adds color and flavor to the frosting.
- Vanilla extract – Use pure vanilla, not imitation.
- Spices – Cinnamon and pumpkin pie spice.
- Brown sugar – Either light or dark brown sugar will work.
How to Make Pumpkin Cupcakes
Here’s a quick overview of the steps involved in making these pumpkin cupcakes with cream cheese frosting. See the recipe card below for more detailed instructions.
- Prepare. Preheat your oven to 350ºF and line cupcake pans with wrappers. Spray the insides of the wrappers with nonstick spray.
- Make the batter. Whisk together the cake mix and pumpkin spice, then stir in the pumpkin puree and water.
- Bake. Divide the batter into the cupcake liners and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Make the frosting. Mix all the ingredients until smooth. Refrigerate until you’re ready to use.
- Frost the cupcakes. Pipe or spread the cream cheese frosting onto the cupcakes, then serve or store for later.
Tips and Variations
- Make extra frosting if needed. If you want to get fancy and pipe it on like I did in the photos, you may have to make a little extra frosting—I make 1 1/2 batches. But if you are making them for yourself and using spatula to smear some on, the amount listed here will be enough.
- Add a mix-in. Mini chocolate chips, chopped pecans, or chopped walnuts all work well with pumpkin cupcakes.
- Try another topping. Instead of the cream cheese frosting, you can swap in a simple glaze made with powdered sugar, milk, and pumpkin spice for a lighter option, or sprinkle cinnamon sugar over the tops of the cupcakes before baking them.
Proper Storage
Refrigerator: These pumpkin cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
Freezer: If you want to make these cupcakes ahead of time, you can freeze them without the frosting for up to 3 months in an airtight container or freezer bag. Thaw them in the refrigerator before adding the frosting and serving
More Pumpkin Recipes
Pumpkin Cupcakes
Ingredients
- 15.25 ounces Vanilla Cake Mix, Duncan Hines or Pillsbury*
- 2 teaspoons pumpkin pie spice
- 3/4 cup canned 100% pure pumpkin
- 3/4 cup water
For the Pumpkin Cream Cheese Frosting:
- 7 ounces Philadelphia 1/3 fat cream cheese
- 1/2 cup canned 100% pure pumpkin
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 cup packed brown sugar
Instructions
- Preheat oven to 350F. Line two cupcake tins with 20 cupcake wrappers and spray the liners with oil.
- Combine cake mix and pumpkin spice in a large bowl.
- Add pumpkin puree and water, mix about 2 minutes.
- Fill cupcake liners 2/3 full and bake about 20 – 25 minutes, or until a toothpick inserted comes out clean.
- Meanwhile for the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. Refrigerate until ready to pipe.
- Once the cupcakes cool, use a spatula to ice the cupcakes or pipe them which may might require making more frosting.
