Easy Pumpkin Cupcakes

Susan Feliciano


I made this recipe myself for my cupcake swap partner. I'd heard so much about people mixing black beans with cake mixes and getting edible desserts! I thought, why not mix a cake mix with something really good, and I found a can of pumpkin on my shelf.
I frosted these with just a dusting of powdered sugar, but you could get some canned vanilla frosting and stir in about a cup of Craisins - yumm!


★★★★★ 5 votes

24 cupcakes
15 Min
20 Min


Add to Grocery List

  • 1 box
    yellow cake mix
  • 15 oz
    canned pumpkin
  • 1/3 c
  • 2
  • 1 tsp
    pumpkin pie spice (optional)

  • 1 can(s)
    vanilla frosting
  • 1 c
    craisins (dried cranberries)
  • OR
    just dust with powdered sugar

How to Make Easy Pumpkin Cupcakes


  1. Preheat oven to 350°. Prepare 24 muffin cups with paper liners or grease well.
  2. Mix cake mix, pumpkin, oil, eggs, and spice on low speed of mixer until just blended. Then beat 2 minutes on medium speed, scraping bowl a couple of times.
  3. Fill muffin cups about 1/2 full. Bake for 20-25 minutes, until tops spring back when touched lightly. Cool about 5 minutes in pans, then remove to rack for complete cooling.
  4. You can either frost with the craisin-vanilla frosting, or just dust with powdered sugar.
    Craisin-vanilla frosting: stir about 1 cup of craisins into a tub of vanilla frosting. Spread or pipe onto cupcakes.

Printable Recipe Card

About Easy Pumpkin Cupcakes

Course/Dish: Vegetables, Cakes, Muffins
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy

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