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.
- 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
- 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.
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
Preparation Time: 10 minutes
Cooking Time: 18-20 minutes
Total Time: 30 minutes
- Muffin tin
- Paper liners
- Mixing bowl
- Spoon or scoop
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.
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.
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.
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.
- 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.
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.
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!