A box of spice cake mix and a can of pumpkin are about to make your fall baking SO much easier.
These little pumpkin spice cupcakes are one of my favorite easy fall treats. They’re soft, moist, and full of cozy fall flavor, and they come together with just a handful of pantry ingredients. Top them with cream cheese frosting, a sprinkle of cinnamon, and a candy pumpkin, and they’re almost too cute to eat.
And can we talk about how adorable they look baked in little teacup molds?! They’re perfect for a fall party, a classroom treat, or just because it’s Monday and you want cupcakes.
Table of Contents
5 Reasons I Love These Pumpkin Spice Cupcakes
- Start with a box mix. No measuring flour, sugar, and spices. The cake mix does the work.
- Real pumpkin makes them extra moist. Every bite is soft and full of fall flavor.
- They’re kid-friendly to make. Little helpers can stir the batter and add the candy pumpkins on top.
- They’re party-ready. Cute enough for a fall gathering, easy enough for a regular weeknight.
- They’re easy to customize. Use teacup molds, regular cupcake liners, or mini muffin pans.
Ingredients You Will Need
For the cupcakes
- Spice cake mix, one box
- Pumpkin purée, one can. Make sure it’s pumpkin purée, NOT pumpkin pie filling!
- Eggs, at room temperature
- Vegetable oil
- Milk
For decorating
- Cream cheese frosting, homemade or store-bought
- Ground cinnamon
- Candy pumpkins (These treats are sweet enough but it can be a fun finishing touch.)
- Paper straws (I cut mine in half so they fit the cupcakes better, this is 100% optional. It’s all just for a little extra pizazz.)
- Pumpkin Toothpicks (If you want to skip the candy pumpkins this gives you that detail without the extra sugar.)
You’ll also need silicone teacup baking molds, or regular cupcake liners and a muffin pan.
How to Make These Easy Pumpkin Spice Cupcakes
- Preheat the oven to 350°F.
- Mix the batter. In a large bowl, mix the spice cake mix, pumpkin purée, eggs, oil, and milk until combined.
- Fill the molds. Fill your silicone teacup baking molds about halfway. They’ll rise as they bake, so don’t overfill.
- Bake. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely. Let the cupcakes cool all the way before frosting so the frosting doesn’t melt.
- Decorate! Top with cream cheese frosting, a sprinkle of cinnamon, and a candy pumpkin.
Tips and Easy Swaps
- Place silicone molds on a baking sheet. This is an obvious one but still worth mentioning, it keeps them steady going in and out of the oven.
- Don’t have teacup molds? They are absolutely option, you can use a regular muffin pan with cupcake liners, filled about two-thirds full. Start checking for doneness around 18 minutes.
- Use room temperature eggs. They mix in more smoothly for a softer, fluffier cupcake.
- Pipe it pretty. Use a piping bag with a star tip for a bakery-style swirl, or just spread the frosting on with a knife.
- Switch up the toppings. Try a drizzle of caramel, a dusting of pumpkin pie spice, or fall sprinkles.
- Make it a pumpkin crunch twist. Sprinkle chopped pecans or toffee bits on top of the frosting.
What Everyone’s Wondering
Can I use pumpkin pie filling instead of pumpkin purée? I wouldn’t suggest this. Pumpkin pie filling already has sugar and spices added, which will change the flavor and texture of these particular cupcakes. Stick with plain pumpkin purée.
Can I use yellow or white cake mix? Yes. Add about 1 to 2 teaspoons of pumpkin pie spice to the batter so you still get that cozy spiced flavor.
Can I make these ahead of time? Yes. Bake the cupcakes up to a day ahead and store them in an airtight container. Frost them the day you plan to serve them.
How do I store leftovers? Since they’re topped with cream cheese frosting, keep leftovers covered in the fridge for up to 4 days.
Easy Pumpkin Spice Cupcakes
Ingredients
- For Cupcakes
- • 1 box spice cake mix
- • 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
- • 4 eggs, room temperature
- • 1/3 cup vegetable oil
- • 1/2 cup milk
- For decorating
- • Cream cheese frosting
- • Ground cinnamon
- • Candy pumpkins
Instructions
1. Preheat oven to 350°F.
2. Mix the cake mix, pumpkin, eggs, oil, and milk until combined.
3. Fill silicone teacup baking molds halfway.
4. Bake for about 20 minutes, or until a toothpick comes out clean.
5. Let cool completely, then top with cream cheese frosting, a sprinkle of cinnamon, and a candy pumpkin.
More Easy Pumpkin Treats To Try
If you’re on a pumpkin kick like we are, here are a few more favorites from the blog:
- The Easiest Fall Dessert: Pumpkin Crunch Cake: Another spice cake mix favorite, with a creamy pumpkin layer and a buttery crunchy top.
- 5-Minute Pumpkin Fluff Dip: A no-bake dip the kids ask for every single fall.
- No Bake Pumpkin Cheesecake in a Jar: Creamy, individual pumpkin cheesecakes with no oven needed.
- Pumpkin Cream Cheese Muffins: Basically a cupcake for breakfast, with a sweet cream cheese swirl.
- Pumpkin Spice Salted Caramel Hot Chocolate: The perfect cozy drink to pair with your cupcakes.
- Homemade Pumpkin Spice Latte: Make your own PSL from scratch for a cupcake-and-coffee kind of afternoon.
A Stress Free Fall Treat
Soft, cozy, and ridiculously easy, these Pumpkin Spice Cupcakes prove that a box of cake mix and a can of pumpkin can go a long way. Whether you’re baking for a fall party or just because, they’re sure to disappear fast.
If you make them, tag me on Instagram. I’d love to see your cute little cupcakes and how you make them your own!
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