Step 1: Ingredients
1 box of spice cake mix
1 can of pumpkin (not pumpkin pie filling. I mean, I gues you could use pumpkin pie filling, but it would be a lot sweeter and I wanted really pumpkin-y cupcakes)
amount of oil called for on the box
whole milk instead of water called for on the box (I would usually use butter milk, but I didn't have any at the moment)
You can use any spice cake recipe for this, but due to time and budget constraints, I just used a boxed mix.
Step 2: Pre-heat Oven and Mix Batter
To start your batter, add the eggs and the entire can of pumpkin and thoroughly mix with the dry ingredients. The pumpkin is wet, so you might prefer to less than the called for amount of other wet ingredients. I added all of the milk and all of the oil, slowly, to make sure the batter would not get too wet but it ended up being alright. Mix well for a few minutes to make sure there are no lumps.
Step 3: Bake!
Step 4: Frost and Eat!
They are a great cheap, easy to make dessert for a casual dorm Thanksgiving, or just any time you feel like pumpkin, because pumpkin is delicious.