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    Home » Recipes » Pumpkin Recipes

    Published: Sep 6, 2021 by Nicole This post may contain affiliate links.

    Easy Pumpkin Cupcakes

    Jump to Recipe Print Recipe

    These easy pumpkin cupcakes and made with a box cake mix for the base and then topped with a spiced cream cheese frosting. Every bite is full of flavors that are perfect for Fall. You're going to love every last bite of these sweet treats.

    frosted pumpkin cupcakes on a wire cooling rack with flowers in background

    These pumpkin cupcakes with cream cheese frosting are packed full of flavor thanks to pureed pumpkin and spices like cinnamon and pumpkin pie spice.

    Making pumpkin cupcakes with cake mix helps to give a wonderful flavor and texture with very little work and that's just one more reason to love this simple recipe. Every pumpkin spice cupcake is moist and fluffy and the frosting is tangy sweet, a perfect combination.

    Jump to:
    • 🥘  Ingredients
    • 🍽 Equipment Needed
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 🔪 Instructions
    • 📖 Recipe
    pumpkin cupcakes with cream cheese frosting and sprinkles spice on top

    🥘  Ingredients

    For the cupcakes, you will need:

    • Yellow cake mix
    • Eggs
    • Pumpkin puree
    • Vegetable oil
    • Milk
    • Granulated sugar
    • Cinnamon
    • Pumpkin pie spice

    For the spiced cream cheese frosting, you will need:

    • Cream cheese
    • Butter
    • Vanilla extract
    • Powdered sugar
    • Pumpkin pie spice

    For the exact amounts needed, please see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Muffin tin
    • Mixing bowls
    • Measuring cups
    • Measuring spoons
    • Electric mixer
    aerial view of several forsted and spiced cream cheese topped pumpkin cupcakes on a wire rack

    🍴 Recipe Tips

    For the perfect results, follow the pumpkin cupcakes recipe exactly unless otherwise noted.

    Make sure that you use pumpkin puree and not pumpkin pie filling as there is a large difference and pie filling will cause your cupcakes to not turn out correctly.

    You can use brown sugar instead of granulated sugar if desired. The flavors will change to be a bit richer depending on how dark of brown sugar you used, as the molasses makes the cupcakes have a deeper flavor.

    a cream cheese frosted pumpkin cupcake with a bite taken out of it

    💭 FAQs

    Do pumpkin cupcakes need to be refrigerated?

    If the cupcakes are not frosted then it is okay to leave them in an airtight container at room temperature. If they have been frosted with cream cheese frosting then they must be stored in the fridge for food safety. They will last 3-5 days either way.

    Can you freeze pumpkin cupcakes?

    Yes, you can freeze these cupcakes frosted or plain. Start by placing the cupcakes on a baking sheet to freeze until solid (about an hour or two) and then transfer to an airtight container to freeze in for up to 3 months. Thaw before eating. You can freeze the pumpkin spice cupcakes with cream cheese frosting but they will be harder to store and handle. I'd recommend frosting after the cupcakes have thawed for best results.

    a close up of half of a cream cheese and spice topped pumpkin cupcake

    🔪 Instructions

    Check out how to make easy pumpkin cupcakes with these simple step-by-step instructions:

    1. Preheat your oven to 350 degrees F and line a muffin pan with paper liners. Set aside.
    2. In a mixing bowl, combine all of the pumpkin cupcake ingredients until well blended.
    3. Fill each muffin cup with batter until it's about ⅔rds of the way full.
    4. Bake in the oven for 15 minutes or until a toothpick can be inserted and come out clean.
    5. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
    6. Once all of the cupcakes have cooled you can prepare the frosting.
    7. Make the frosting by blending together the butter, cream cheese, vanilla, and pumpkin pie spice in a mixing bowl with an electric mixer until fluffy.
    8. Slowly add in the powdered sugar, one cup at a time until fully incorporated and smooth.
    9. Frost the cupcakes and enjoy.
    a spiced pumpkin cupcake with cream cheese frosting

    More great recipes to try

    • Baking Powder Biscuits
    • Oreo Pie Crust with Sprinkles
    • Homemade Peach Pie Filling
    • Strawberry White Chocolate Chip Cookies
    • Crustless Veggie Quiche
    • Creamy Roasted Garlic and Tomato Pasta

    📖 Recipe

    a close up of frosted pumpkin cupcakes ona wire rack
    Print Recipe
    5 from 1 vote

    Easy Pumpkin Cupcakes

    These easy pumpkin cupcakes and made with a box cake mix for the base and then topped with a spiced cream cheese frosting. Every bite is full of flavors that are perfect for Fall. You're going to love every last bite of these sweet treats.
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Servings: 24 cupcakes
    Calories: 266kcal
    Cost Recipe $4.47 / Serving $0.19
    Prevent your screen from going dark

    Equipment

    • Muffin tin
    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons
    • Electric Mixer

    Ingredients

    • 1 box (15.25oz) Yellow cake mix 1.00
    • 4 large Eggs .32
    • 1 can (15oz) Pumpkin puree 2.62
    • ½ cup Vegetable oil .24
    • ¼ cup Milk .08
    • ¼ cup Granulated sugar .06
    • ½ teaspoon Cinnamon .05
    • 1 teaspoon Pumpkin pie spice .10

    Spiced cream cheese frosting

    • 8 ounces Cream cheese, softened 1.98
    • ½ cup Butter, room temp .75
    • 1 teaspoon Vanilla extract .02
    • 3 cups Powdered sugar .69
    • ½ teaspoon Pumpkin pie spice .05

    Instructions

    • Preheat your oven to 350 degrees F and line a muffin pan with paper liners. Set aside.
    • In a mixing bowl, combine all of the pumpkin cupcake ingredients until well blended.
    • Fill each muffin cup with batter until it's about ⅔rds of the way full.
    • Bake in the oven for 15 minutes or until a toothpick can be inserted and come out clean.
    • Let cool 5 minutes in the pan before transferring to wire rack to cool completely.
    • Once all of the cupcakes have cooled you can prepare the frosting.
    • Make the frosting by blending together the butter, cream cheese, vanilla, and pumpkin pie spice in a mixing bowl with an electric mixer until fluffy.
    • Slowly add in the powdered sugar, one cup at a time until fully incorporated and smooth.
    • Frost the cupcakes and enjoy.

    Notes

    Recipe Tips

    • For the perfect results, follow the pumpkin cupcakes recipe exactly unless otherwise noted. Make sure that you use pumpkin puree and not pumpkin pie filling as there is a large difference and pie filling will cause your cupcakes to not turn out correctly.
    • You can use brown sugar instead of granulated sugar if desired. The flavors will change to be a bit richer depending on how dark of brown sugar you used, as the molasses makes the cupcakes have a deeper flavor.

    Storage

    • If the cupcakes are not frosted then it is okay to leave them in an airtight container at room temperature. If they have been frosted with cream cheese frosting then they must be stored in the fridge for food safety. They will last 3-5 days either way.
    • You can freeze these cupcakes frosted or plain. Start by placing the cupcakes on a baking sheet to freeze until solid (about an hour or two) and then transfer to an airtight container to freeze in for up to 3 months. Thaw before eating.
    • You can freeze the pumpkin spice cupcakes with cream cheese frosting but they will be harder to store and handle. I'd recommend frosting after the cupcakes have thawed for best results.

    Nutritional Information

    Serving: 1cupcake | Calories: 266kcal | Carbohydrates: 33.7g | Protein: 2.6g | Fat: 13.9g | Saturated Fat: 8.7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.8g | Cholesterol: 50.8mg | Sodium: 164.7mg | Potassium: 62.2mg | Fiber: 0.5g | Sugar: 25.7g | Vitamin A: 194IU | Calcium: 52.4mg | Iron: 0.4mg
    Author NicoleDurham
    Course Dessert
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.
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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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