Pumpkin Cupcakes

Pumpkin cupcakes are the perfect way to kick off the fall season! Ok, so I’m forcing fall a bit since it hasn’t exactly reached North Carolina, yet, but can you blame me? It has been a HOT summer and I’m over it. I’m ready for cozy fall décor, long sleeve shirts, Halloween and football (I’m actually watching the Notre Dame game as I write this)! I’ve been designing recipe cards to sell in my Etsy Shop and my need for fall even inspired this one: Fall Themed Recipe Card Printable

These pumpkin cupcakes are the easiest way to hop right into the season. They’re so yummy on their own and even more delicious with cream cheese frosting!

This is literally the easiest recipe you will ever make.  TWO ingredients, not including the frosting, but honestly you could eat these without frosting and be just as happy.

The easiest pumpkin cupcakes in the world

Ingredients:

1 box white cake mix
1 can 100% pure pumpkin

Directions:

Preheat oven to 425 degrees.
Mix cake mix and pumpkin in medium bowl.
Line muffin tin with cupcake liners or spray lightly with cooking spray.
Fill each cup 2/3 full of mix.
Bake for 18-20 minutes. Allow to cool before frosting.

Pumpkin Cupcakes Frosting

Ingredients:

1 box instant pudding (I used chocolate)
1 cup milk (I used unsweetened vanilla almond milk)
8 oz cream cheese, softened
1T vanilla extract

Directions:

Whip cream cheese until smooth, add vanilla.
In separate bowl, combine milk and pudding.  Slowly add to cream cheese, mixing on low.
Refrigerate for 1 hour to allow frosting to set. Your pumpkin cupcakes will be perfectly cooled by then and ready to frost.

Pumpkin Cupcakes

Two ingredient pumpkin cupcakes with the easiest frosting ever

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Pumpkin Cupcakes

• 1 box white cake mix
• 1 can 100% pumpkin puree

Chocolate Frosting

• 1 box instant pudding I used chocolate
• 1 cup milk I used unsweetened vanilla almond milk
• 8 oz cream cheese softened
• 1 T vanilla extract

Equipment

• Hand mixer optional

Method

 

Pumpkin Cupcakes

1. Preheat oven to 425 degrees.
2. Mix cake mix and pumpkin in medium bowl.
3. Line muffin tin with cupcake liners or spray lightly with cooking spray.
4. Fill each cup 2/3 full of mix.
5. Bake for 18-20 minutes. Allow to cool before frosting.

Chocolate Frosting

1. Whip cream cheese until smooth, add vanilla.
2. In separate bowl, combine milk and pudding. Slowly add to cream cheese, mixing on low.
3. Refrigerate for 1 hour to allow frosting to set. Your pumpkin cupcakes will be perfectly cooled by then and ready to frost.

Notes

Any flavor of instant pudding will work with this. Butterscotch would be so good!