Easiet Best Tasting Pumpkin Cupcakes EVER!




These are the best cupcakes I have ever had! They're so good I made them for my October 1st wedding this year. Everyone always loves them and none have a clue how easy and how much a cheat to make them. I'll share my secret with you guys though. You'll love me for it!


1 White Cake Mix
1 3/4 cup Pumpkin Puree (or a can of pumpkin)
2 tsp Pumpkin Pie Spice
1 Egg
18 tbsp (each cupcake = 1 tbsp) Duncan Hines Cream Cheese Frosting

** Note: If the batter is too thick, add some milk or water to thin it out. When I made my pumpkin puree, I added some water to the blender to help it blend, so it wasn't as thick as canned pumpkin. **

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Step 1: Make Some Puree (or Skip If You Have Canned)

First I roasted a small pumpkin for pumpkin puree. It's so easy to do and it made quite a lot of pumpkin puree. Just take a small pumpkin and slice it in two. Then scoop out all the seed and strings. I save the seeds and roast them for a snack (and garnish the cupcakes).

Side note: To roast seeds wash, toss in a bit of oil and salt and bake at 275F for 20 minutes or until slightly brown. Watch them, they burn easy!

Then take the pumpkin halves and place them skin side up in a shallow baking dish or cook sheet (unlike my photo shows). Add a few cm of water to the pan and bake for 20 minutes at 350F.

Once their tender pull them out and let them cool until you can handle them. Scrap the flesh from the skin into a bowl. Now you can mash the flesh or do what I did and stick it in a blender. Makes it smoother so you don't have chunks left in your puree.

Now just stick the puree in a air tight container or mason jar and keep in the fridge for up to 5 days. See, easy! I will admit it doesn't smell fantastic but remember pumpkin spice makes everything nice.

Step 2: Lets Get Mixing!

Now on to the cupcakes! I used a cake mix from Dollarama for this. I know. Cake mix is cheating and Dollarama cake mix?! Gross! Trust me ok? You'll be adding so much of your own flavor to it buying a more expensive cake mix just doesn't make sense. You won't taste the cake mix at all. With that said, here's the recipe.

Preheat oven to 350F.

In a medium size bowl pour in white cake mix, pumpkin, pumpkin spice and egg. Stir until just combined.

Line a muffin pan with medium sized paper liners. Fill each cup almost all the way up but so you can see a cm of the white liner at the top.

Step 3:

Bake for 20-25 minutes. They're ready when you can put a toothpick in and pull it out clean. Let cool completely.

Take one tablespoon of frosting and top the muffin/cupcake with it and spread with a knife evenly over the top. I like to take a roasted pumpkin seed and just stick on the top for some decoration and it shows what kind they are (front of tutorial shows the finished produced). Enjoy!

Number of Servings: 18

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    8 Discussions


    I'm in the process of making these now. The batter came out waaaaay too thick. So thick it's almost impossible to fill the paper liners with it. I added 1/2 cup of whole milk and it's a bit easier. Sadly, I won't be able to tell you how they taste because I'm celiac and can't have anything made with wheat. These are for a food day at work. :-)

    3 replies

    Thanks for bring that up! I have had that happen as well. I think it didn't happen the first time I made these because I made my own pumpkin puree (like above), and added a bit of water to assist the blending process. I should make note of that in the recipe. I hope you work mates love them! :)


    7 years ago on Introduction

    I have almost the same recipe, but instead of the egg, I use a cup of water. Best cupcakes ever! :)

    1 reply

    Reply 7 years ago on Introduction

    I've never heard of the cup of water. I may have to give that a good just to see the difference! They are awesome aren't they?! ^_^