Best 3 Easy Pumpkin Cupcakes Recipes
Indulge in the autumnal delight of easy pumpkin cupcakes, a culinary symphony of warm spices, moist texture, and irresistible flavors. Let your kitchen transform into a baking wonderland as you embark on a delectable journey, where the aroma of roasted pumpkin mingles with hints of cinnamon and nutmeg. With just a few simple steps and everyday ingredients, you'll create a batch of cupcakes that will steal the show at your next gathering or bring comfort to a cozy afternoon. So, gather your mixing bowls and whisk, preheat your oven, and get ready to bake a batch of pumpkin cupcakes that will tantalize your taste buds and fill your home with the sweet spirit of fall.
Check out the recipes below so you can choose the best recipe for yourself!
EASY PUMPKIN SPICE CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING
A quick and easy doctored cake-mix recipe that's perfect for Halloween parties and birthday parties in the fall. I've decreased the fat content by using some lower fat ingredients and the flavors are still amazing.
Provided by RunninLion
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F and line two 12-muffin pans with paper baking cups.
- In a large mixing bowl, combine the cake mix, egg whites, water, oil, pumpkin, pumpkin pie spice and cinnamon.
- Beat on medium speed for 2-3 minutes until smooth.
- Fill each paper cup about 3/4 full with batter.
- Bake for 18-22 minutes or until an inserted toothpick in the center comes out clean. Set aside on metal rack to cool.
- Prepare frosting by placing cream cheese, butter, sugar and cinnamon in a small mixing bowl.
- Beat on medium until well-combined and smooth.
- For a prettier, more elegant presentation, use a piping bag to frost cooled cupcakes. Decorate with sprinkles or other fall/halloween deco items if desired.
QUICK AND EASY PUMPKIN CUPCAKES
My grandmother used to make these around the holidays. They are a big hit at office parties and with kids! They are very quick and easy. If you want icing, I recommend whipped cream cheese icing, but they are very good without it.
Provided by Angel Fletcher
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat pumpkin puree, water, and eggs together in a bowl until smooth. Stir cake mix into the pumpkin mixture until you get a smooth batter. Gently fold chocolate chips through the batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 21 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 176.4 mg, Sugar 13.8 g
EASY PUMPKIN CUPCAKES
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...
Provided by Susan Feliciano
Categories Vegetables
Time 35m
Number Of Ingredients 9
Steps:
- 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.
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor than canned pumpkin puree. If you don't have fresh pumpkin puree, you can make your own by roasting a pumpkin and then pureeing it.
- Don't overmix the batter. Overmixing the batter will make the cupcakes tough. Mix the batter just until the ingredients are combined.
- Bake the cupcakes at a moderate temperature. Baking the cupcakes at a moderate temperature (350 degrees Fahrenheit) will help them to rise evenly and prevent them from overcooking.
- Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.
- Store the cupcakes in an airtight container at room temperature for up to 3 days. You can also freeze the cupcakes for up to 2 months.
Conclusion:
Pumpkin cupcakes are a delicious and easy-to-make fall treat. They are perfect for Halloween parties, Thanksgiving dinners, or any other autumn gathering. With a few simple tips, you can make pumpkin cupcakes that are moist, flavorful, and perfectly spiced. So what are you waiting for? Get baking!
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