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
Scale
- 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