Pumpkin Spice Cupcakes

I saw this recipe in a bargain cookbook, and instantly wanted to try it out. Pretty much anything with pumpkin has got to be good…Right???

These were easily the best cupcakes I’ve ever had!  My usual favorite cupcake is chocolate cake with chocolate frosting, and I also like these raspberry filled ones which I’ve shown here before, but these pumpkin spice cupcakes were fantastic!  Serve them with a cup of coffee….YUM.

pumpkin cupcakes, Pumpkin Spice Cupcakes,
 
Trust me, the picture cannot accurately portray their deliciousness, not to mention the tantalizing way your kitchen smells after making them.
Ok, enough drooling, here’s the recipe:
1 18 ounce box of spice cake mix
1 15 ounce can of pumpkin
3 eggs
1/3 cup of oil
1/3 cup of water
 
pumpkin cupcakes, Pumpkin Spice Cupcakes,
 
Duncan Hines is the brand that I used, and it was perfect.
First mix all the ingredients together, and beat with a mixer for two minutes.
Fill 24 cupcake papered muffin cups  (I used a 1/4 cup measuring cup).
Bake at 350 degrees for about 20 minutes, or until when you touch the top it springs back for you (at least that is what my cake baker mom tells me).  Let them cool, if you can wait.
They smell so good, that believe me, it’s tough!
These are so delicious that you could stop here, and eat them just like this, plain with no frosting, but if you want to take them up a notch…

pumpkin cupcakes, Pumpkin Spice Cupcakes, you can go with a store bought vanilla or cream cheese frosting, or your favorite homemade version, or…

pumpkin cupcakes, Pumpkin Spice Cupcakes, my husband’s all time personal favorite, cool whip or dunking them in a tall cold glass of milk.  Your choice.

pumpkin cupcakes, Pumpkin Spice Cupcakes,
 
pumpkin cupcakes, Pumpkin Spice Cupcakes,
Print

Pumpkin Spice Cupcakes

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24
Author Joyful Homemaking

Ingredients

  • 1 18 ounce box of spice cake mix
  • 1 15 ounce can of pumpkin
  • 3 eggs
  • 1/3 cup of oil
  • 1/3 cup of water

Instructions

  • Mix all the ingredients together and beat with a mixer for two minutes.
  • Fill 24 cupcake papered muffin cups (I used a 1/4 cup measuring cup).
  • Bake at 350 degrees for about 20 minutes, or until when you touch the top it springs back for you (at least that is what my cake baker mom told me).
  • Top with cream cheese frosting, or cool whip and eat!

*recipe from The Best 1001 Short, Easy Recipes
If you are a special fan of either cool whip or pumpkin, here are a few other delicious recipes I’ve posted, with one or the other of these lovely ingredients:

pumpkin cupcakes, Pumpkin Spice Cupcakes,

Low calorie “ice cream” sandwiches (made with frozen cool whip)

pumpkin cupcakes, Pumpkin Spice Cupcakes,
Pumpkin pie with a shortbread cookie crust

pumpkin cupcakes, Pumpkin Spice Cupcakes,
Cool lemon dessert with only two ingredients

pumpkin cupcakes, Pumpkin Spice Cupcakes,
Icebox lemon angel food cake

pumpkin cupcakes, Pumpkin Spice Cupcakes,
Pumpkin pie spiced and sugared nuts

Hope you enjoy them as much as I did!