If you’re craving a fast fall bake that tastes like a cozy hug, these 5-Ingredient Pumpkin Cupcakes are your new go-to. With a short ingredient list, one bowl, and almost no mess, you’ll pull off bakery-level, moist pumpkin spice cupcakes without breaking a sweat. Because this recipe uses pantry staples and a simple cream cheese frosting, it’s a perfect pick for potlucks, school parties, and of course easy Thanksgiving desserts. And yes, these 5-Ingredient Pumpkin Cupcakes are fluffy, warmly spiced, and wildly crowd-pleasing.
At a Glance
- Servings: 12 cupcakes
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Total Time: 35–40 minutes
- Difficulty: Easy
- Estimated Cost: $6–$8 (USA)
Table of Contents
5-Ingredient Pumpkin Cupcakes
- Total Time: 35–40 minutes
- Yield: 12 cupcakes 1x
Description
If you’re craving a fast fall bake that tastes like a cozy hug, these 5-Ingredient Pumpkin Cupcakes are your new go-to. With a short ingredient list, one bowl, and almost no mess, you’ll pull off bakery-level, moist pumpkin spice cupcakes without breaking a sweat.
Ingredients
- 1 box spice cake mix (about 15.25 oz / 432 g)
- 1 can pumpkin puree (15 oz / 425 g; not pumpkin pie filling)
- 2 large eggs
- 1 block cream cheese (8 oz / 226 g), softened
- 1 cup powdered sugar (120 g), sifted
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk eggs until frothy. Add pumpkin puree and whisk until smooth. Fold in spice cake mix until just combined.
- Divide batter into liners, filling 2/3 full. Bake 18–22 minutes, until a toothpick comes out clean.
- While baking, beat softened cream cheese until fluffy. Gradually add powdered sugar and beat until smooth.
- Cool cupcakes completely, then frost and optionally dust with pumpkin spice.
Notes
Don’t add water or oil; the pumpkin puree supplies enough moisture. For dairy-free, use alternative cream cheese. For gluten-free, swap spice cake mix with a GF version.
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 22g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin cupcakes, easy fall desserts, Thanksgiving cupcakes, cream cheese frosting
Ingredients
For the cupcakes (3 ingredients):
- 1 box spice cake mix (about 15.25 oz / 432 g)
- 1 can pumpkin puree (15 oz / 425 g; not pumpkin pie filling)
- 2 large eggs (room temp if possible)
For the frosting (2 ingredients):
- 1 block cream cheese (8 oz / 226 g), softened
- 1 cup powdered sugar (confectioners’ sugar, 120 g), sifted
(Optional, not counted: 1 tsp vanilla extract; 1 tsp pumpkin pie spice for dusting; a pinch of salt.)
Ingredient Notes & Simple Swaps (Quick Reference)
| Ingredient | What It Does | Easy Swap | Notes |
|---|---|---|---|
| Spice cake mix | Gives structure + spice | Yellow cake mix + 2 tsp pumpkin pie spice | For gluten-free, use GF spice cake mix. |
| Pumpkin puree | Adds moisture + pumpkin flavor | Sweet potato puree | Use 100% puree, not pie filling. |
| Eggs | Light, cakey texture | 2 flax eggs (2 Tbsp ground flax + 5 Tbsp water) | Dairy-free friendly swap here. |
| Cream cheese | Tangy, creamy frosting | Dairy-free cream cheese | Soften well for smooth frosting. |
| Powdered sugar | Sweetness + structure | Maple syrup (3–4 Tbsp) | For a looser, less-sweet frosting; beat longer to thicken slightly. |
Because we keep it to 5 ingredients, optional add-ins are truly optional.
Step-by-Step Instructions
How to Make 5-Ingredient Pumpkin Cupcakes
- Prep the Pan & Oven: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Because even baking matters, try to center the pan on the middle rack.
- Mix the Batter: In a large bowl, whisk the eggs until frothy. Then add pumpkin puree and whisk until smooth. Finally, add the dry spice cake mix and fold with a spatula until just combined. The batter will be thick—don’t worry, that’s normal for 5-Ingredient Pumpkin Cupcakes.
- Fill & Bake: Divide batter evenly among the liners, filling each about 2/3 full. Bake 18–22 minutes, or until a toothpick comes out clean. Because oven strengths vary, begin checking at 18 minutes.
- Make the Frosting: While cupcakes bake, beat softened cream cheese with a hand mixer until fluffy, about 1–2 minutes. Gradually add powdered sugar and beat until smooth. For extra flavor (optional), blend in 1 tsp vanilla and a tiny pinch of salt.
- Cool & Frost: Let cupcakes cool in the pan for 5 minutes, then transfer to a rack to cool fully (about 30 minutes). Once cool, pipe or spread the frosting. If you’d like, dust a whisper of pumpkin pie spice on top. Now you’ve got 5-Ingredient Pumpkin Cupcakes ready to share.
Pro Tips & Variations
- One-Bowl Win: Mix eggs first, then pumpkin, then cake mix. Because you’re not overmixing, your 5-Ingredient Pumpkin Cupcakes stay tender.
- Moist, Not Gummy: Don’t add water or oil; the pumpkin puree supplies plenty of moisture.
- Dairy-Free Frosting: Use a dairy-free cream cheese alternative and beat a bit longer. Alternatively, try coconut whipped cream (not counted in base 5).
- Gluten-Free Option: Simply swap in a gluten-free spice cake mix. The rest stays the same.
- Less-Sweet Frosting: Because powdered sugar can be sweet, cut back to 3/4 cup and add a pinch of salt.
- No-Frosting Path: For a lighter treat, skip frosting and dust with powdered sugar or cinnamon.
- Thanksgiving Cupcakes Flair: Top with mini pumpkin candies or toasted pecans (if no nut allergies).
- Small Batch: Halve the recipe and bake in a 6-cup muffin tin; check at 15–17 minutes.
Serving Suggestions
Because these 5-Ingredient Pumpkin Cupcakes lean warm and spiced, they pair beautifully with:
- Warm Beverages: Chai tea, hot coffee, or a cinnamon latte.
- Holiday Trays: Serve alongside apple crisp bars, pecan bites, or other easy fall desserts.
- Party-Ready: Swirl frosting tall and finish with a light pumpkin spice dust or a tiny leaf-shaped sprinkle.
- Kid-Friendly: Add a simple drizzle of warmed caramel sauce (store-bought) if you’re not counting ingredients strictly for the topping.
Storage & Reheating
- Room Temp (Unfrosted): Store cupcakes in an airtight container up to 2 days.
- Refrigerated (Frosted): Because of cream cheese, store frosted cupcakes in a lidded container for 3–4 days.
- Freeze: Freeze unfrosted cupcakes, well wrapped, up to 2 months. Thaw overnight in the fridge, then frost.
- Refresh: If cupcakes feel slightly dry after storage, microwave each (unfrosted) for 6–8 seconds to soften. Then frost and enjoy your 5-Ingredient Pumpkin Cupcakes again.
Troubleshooting
- Cupcakes Sunk: Usually overmixing or underbaking. Next time, fold batter just until combined and bake until the center springs back.
- Dense Texture: This is a thicker batter by design, but if it’s too dense, add 1 Tbsp milk (or dairy-free milk) next time and don’t overbake.
- Frosting Too Loose: Chill frosting 15 minutes, then beat again. Alternatively, add 2–3 Tbsp more powdered sugar and beat briefly.
- Not Sweet Enough: Because pumpkin is earthy, frosting balances it. So if needed, add 1–2 Tbsp more powdered sugar.
- Too Spicy: Use yellow cake mix instead of spice cake mix and add only 1 tsp pumpkin pie spice (optional), not counted in the base 5.
Nutrition (Estimate per Frosted Cupcake)
| Calories | Carbs | Fat | Protein | Sugar |
|---|---|---|---|---|
| ~230 | ~35 g | ~8 g | ~3 g | ~22 g |
Why These Work for Busy Cooks
Because the batter uses spice cake mix and pumpkin puree, you skip measuring a dozen pantry items while keeping all the cozy fall flavor. Plus, you only wash one bowl. Therefore, these 5-Ingredient Pumpkin Cupcakes check every box: fast, affordable, easy, and wildly delicious.
LSI Keywords You’ll See Woven In
You’ll notice natural mentions of: pumpkin spice cupcakes, easy fall desserts, Thanksgiving cupcakes, one-bowl pumpkin cupcakes, moist pumpkin cupcakes, simple cream cheese frosting, small-batch pumpkin treats, and family-friendly holiday recipes—so the article reads naturally while staying search-friendly.
Ingredients Recap (for Quick Shopping)
- Spice cake mix (1 box)
- Pumpkin puree (1 can)
- Eggs (2)
- Cream cheese (1 block)
- Powdered sugar (1 cup)
Because that’s all you need, these 5-Ingredient Pumpkin Cupcakes truly are weeknight- and holiday-friendly.
Ingredient Quantity Tips (USA Measures + Metric)
- Pumpkin puree: 15 oz (425 g)
- Powdered sugar: 1 cup (120 g)
- Cream cheese: 8 oz (226 g)
- Bake temp: 350°F (175°C)
- Yield: 12 standard cupcakes
Therefore, you can scale up easily: double everything for 24 cupcakes and bake on two racks, rotating pans halfway through.
Make-Ahead Plan (Holiday Hosting)
- Two Days Ahead: Bake cupcakes; cool; store unfrosted, airtight at room temp.
- One Day Ahead: Make frosting; refrigerate in a piping bag; allow 10–15 minutes at room temp before piping.
- Day Of: Frost just before serving for the freshest look and feel. Because the schedule is simple, your 5-Ingredient Pumpkin Cupcakes will stun without stress.
Frequently Asked (Quick Hits)
- Can I skip eggs? Yes. Use 2 flax eggs; texture will be a bit denser but still moist.
- Can I reduce sugar? Sure. Use 3/4 cup powdered sugar in the frosting and a pinch of salt.
- Can I use pumpkin pie filling? No. It’s pre-sweetened and spiced, which throws off the recipe.
- Can I bake mini cupcakes? Absolutely. Bake 10–12 minutes. Because sizes vary, check early.
Summary You Can Trust
All in, these 5-Ingredient Pumpkin Cupcakes deliver classic pumpkin spice flavor, a tender crumb, and a creamy tangy top with only five items. Because the method is foolproof and the cleanup is minimal, you’ll keep this high on your holiday rotation.