Real Recipes From Real Home Cooks ®

easy pumpkin cupcakes

(5 ratings)
Recipe by
Susan Feliciano
Oak Ridge, TN

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 ratings)
yield 24 cupcakes
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For easy pumpkin cupcakes

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