Nothing says fall like the delicious aroma of pumpkin spice. And what better way to enjoy this classic flavor than with a batch of homemade pumpkin cupcakes? This recipe combines the convenience of a Duncan Hines spice cake mix with the rich and creamy taste of pumpkin puree for a perfect fall treat. Whether you’re hosting a fall party or just looking for a cozy dessert to enjoy at home, these pumpkin cupcakes are sure to hit the spot.
Ingredients
- 1 box Duncan Hines spice cake mix
- 1 can (15 ounces) pumpkin puree
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup water
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
- In a large mixing bowl, combine the cake mix, pumpkin puree, oil, eggs, spices, and salt. Mix well.
- Add the water and continue to mix until the batter is smooth and well combined.
- Using a spoon or scoop, fill the muffin cups about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from oven and allow to cool completely before frosting.
Nutritional Information
Each cupcake contains approximately:
- Calories: 240
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 47mg
- Sodium: 366mg
- Total Carbohydrates: 31g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g
Cooking Time
Preparation Time: 10 minutes
Cooking Time: 18-20 minutes
Total Time: 30 minutes
Equipment
- Muffin tin
- Paper liners
- Mixing bowl
- Spoon or scoop
- Oven
Serving Suggestions
These pumpkin cupcakes are delicious on their own, but they can also be topped with a creamy frosting for an extra special treat. Try a cream cheese frosting, caramel frosting, or even a whipped cream topping. You can also sprinkle a little cinnamon or nutmeg on top for an added burst of flavor.
Variations
If you’re feeling adventurous, try adding some chopped nuts, such as pecans or walnuts, to the batter for a crunchy texture. You can also add some chocolate chips or raisins for a sweeter flavor. And if you’re looking to make these cupcakes even more festive, try adding some orange food coloring to the batter for a fun and vibrant orange color.
Substitutions
If you don’t have pumpkin puree on hand, you can substitute it with sweet potato puree or even applesauce. You can also use a different type of cake mix, such as yellow or white, for a different flavor profile.
Storage
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. You can also freeze the cupcakes for up to 3 months for future enjoyment.
Tips
- Be sure to mix the batter well to ensure that the spices are evenly distributed.
- Don’t overfill the muffin cups, as the batter will expand as it bakes.
- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting and sliding off.
Notes
This recipe makes approximately 18 cupcakes.
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can use a different type of cake mix, such as yellow or white, for a different flavor profile.
Can I make these cupcakes ahead of time?
Yes, you can make these cupcakes ahead of time and store them in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.
Can I freeze these cupcakes?
Yes, you can freeze these cupcakes for up to 3 months.
Personal Thoughts
As a lover of all things pumpkin spice, these cupcakes are a definite winner in my book. The combination of the Duncan Hines spice cake mix and the pumpkin puree results in a moist and flavorful cupcake that is perfect for fall. I love to top mine with a cream cheese frosting and a sprinkle of cinnamon for an extra burst of flavor. Give these cupcakes a try and see for yourself why they are such a fall favorite!