Pumpkin Cinnamon Cupcakes

Amanda Roberts


Last year I found out that there was a place that made pumpkin cupcakes and I really wanted to try them. Unfortunately I never got to try them but was inspired to try my hand at making them. This year I was able to perfect them and came out with something utterly delicious!

The pumpkin made these extremely moist and dense. Perfect for fall or anytime you are craving something pumpkin.

pinch tips: How to Fold Ingredients





10 Min


45 Min


1 box
spice cake mix
1 1/3 c
1/3 c
cookng oil
1/2 pkg
mini cinnamon chips
1 can(s)
1 can(s)
cream cheese frosting
1 pkg
pecan or walnut chips
1 bottle
pumpkin pie spice or cinnamon sugar.

Directions Step-By-Step

Follow the directions on the cake mix and add the canned pumpkin and the cinnamon chips and a dash of pumpkin pie spice. Spoon in the mixture in the cupcake pans and cook for five minutes longer than the desired amount of time on the box. (No worries!! Adding the pumpkin in them it takes a little longer for the mixture to fully cook.) After they are done baking let them cool until they are ready to be frosted. Dust the Cupcakes with Pumpkin spice and add a pinch of pecans or walnuts (pecans and walnuts are optional.)
Cinnamon Chips are optional as well! But they are a really good with them. Don’t forget to add your own twist to this recipe it is pretty versatile!

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy