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Are you on #TeamPumpkinSpice? Let me tell you, I am completely on board the pumpkin spice train and these Pumpkin Spice Cupcakes are the easiest way to get my fix! There’s no need to measure out flour, sugar, and spices when you start with a box of spice cake mix!
If you enjoyed my recipes for Pumpkin Cake and Pumpkin Chocolate Chip Muffins, then you’re going to love this recipe too! Like all of my boxed cake mix hacks, you’ll be happy to know that this recipe delivers in the flavor department, too.
This recipe has everything you love about a traditional Pumpkin Spice Cupcake, without the hassle of dirtying up a bunch of measuring cups and getting flour all over the kitchen counter.
Why You’ll Love These Pumpkin Spice Cupcakes
- Quick and Easy – From start to finish, the recipe takes about 30 minutes to make, which means you can whip them up on a weekday for a school treat, bake sale, or special dessert. (These Airheads Candy Cupcakes are a fun treat for kids too!)
- Cozy Flavor – The spice cake paired with the pumpkin puree come together to create that classic pumpkin spice flavor we all love.
- Fantastic Texture – With the pumpkin and eggs, these cupcakes have a light, fluffy texture that makes them irresistible. Whipped cream cheese frosting is the perfect finishing touch!
Ingredients You’ll Need
We’re keeping it simple with this pumpkin spice cupcake recipe! Here’s what you’ll need to make them.
- 1 box spice cake mix
- 1 cup canned pumpkin not pumpkin pie mix
- ½ cup milk
- ⅓ cup vegetable oil
- 4 eggs
- Cream cheese frosting
Substitutions
- Butternut squash – Did you know you can use a can of butternut squash puree in place of pumpkin? Here are some other pumpkin puree substitutes you can use in this recipe.
- Frosting – If you’re not a cream cheese frosting fan, buttercream, vanilla, chocolate, or maple will work too.
- Oil – Canola oil or another neutral-flavored oil suitable for baking will work in this Pumpkin Spice Cupcake recipe.
Step By Step Instructions
1. Prepare
Preheat the oven to 350ºF and place baking cups into 24 standard-size muffin cups.
2. Make the Batter
Beat all of the ingredients except the frosting with an electric mixer on low speed for 30 seconds, then medium speed for 2 minutes. Scrape down the sides of the bowl when needed.
3. Bake the Pumpkin Spice Cupcakes
Divide the batter evenly among the 24 cups, then bake the muffins for 19 to 24 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool
Let the cupcakes cool in the pans for 10 minutes, then carefully remove them and transfer them to a cooling rack. Cool the cupcakes completely before frosting—this should take about 30 minutes.
5. Frost
Frost the pumpkin spice cupcakes with cream cheese frosting and store the cupcakes loosely covered.
Kasey’s Kitchen Tips
- Make sure you buy the plain pumpkin puree, not pumpkin pie mix, which comes pre-sweetened and spiced.
- Leave the eggs on the counter for about 45 minutes before you start the recipe; room temperature eggs hold more air when you beat them, resulting in a lighter texture.
- Wait for the cupcakes to cool completely before frosting them. Warm cupcakes and cream cheese frosting aren’t a good combo!
How to Store Them
Because of the cream cheese frosting, you’ll need to store these Pumpkin Spice Cupcakes in the fridge. They’ll last up to 5 days in the refrigerator. You can freeze these cupcakes in an airtight container for up to 3 months. Thaw them in the refrigerator overnight before serving.
FAQs
Yes! Chopped walnuts, cinnamon chips, or chocolate chips can be added to the cupcake batter.
Add a sprinkle of pumpkin spice, candied nuts or pepitas, chocolate sprinkles, or seasonal decorations to your cupcakes after you frost them.
The toothpick test is the best way to verify that the cupcakes are finished baking. All you need to do is insert a clean toothpick into the center of the cupcake. If it comes out clean, the cupcakes are ready.
More Fall Treats to Try
Here are a few more reader favorites to make this fall!
- Baked Apple Cider Donuts
- Pumpkin Bars With Cream Cheese Frosting
- Caramel Apple Cheesecake Bars
- Apple Blondies
- Pumpkin Cookies
- Easy Pumpkin Pie From Scratch
From My Family to Yours
This recipe is one my kids beg me to make every fall. And it’s so easy, how could I possibly say no?! (It probably helps that I adore these pumpkin spice cupcakes too!)
What’s your favorite pumpkin dessert? Leave it in the comments—or tag me @kasey_allthingsmamma on Instagram. I’d love to hear from you!
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Pumpkin Spice Cupcakes
Ingredients
- 1 box spice cake mix
- 1 cup canned pumpkin not pumpkin pie mix
- ½ cup milk
- ⅓ cup vegetable oil
- 4 eggs
- cream cheese frosting
Instructions
- Heat oven to 350°F. Place baking cups in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, pumpkin, milk, oil, and eggs with an electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full)..
- Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with cream cheese frosting. Optional: sprinkle cupcakes with pumpkin spice.
- Store loosely covered.
They where moist and delicious, thank you!
We’re so glad they turned out well for you, Victoria!