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.
