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Pumpkin Cupcakes

4.67 from 9 votes

Boxed cake mix makes these pumpkin cupcakes easy to whip up for Halloween parties, Thanksgiving or anytime you want a cozy fall treat!

Prep Time: 20

Cook Time: 20

Cool Time: 15

Total Time: 55

Yield: 20 servings

Course: Dessert

Cuisine: American

Ingredients

15.25 ounces Vanilla Cake Mix (Duncan Hines or Pillsbury*)
2 teaspoons pumpkin pie spice
3/4 cup canned 100% pure pumpkin
3/4 cup water

For the Pumpkin Cream Cheese Frosting:

7 ounces Philadelphia 1/3 fat cream cheese
1/2 cup canned 100% pure pumpkin
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 cup packed brown sugar

Instructions

Preheat oven to 350F. Line two cupcake tins with 20 cupcake wrappers and spray the liners with oil.
Combine cake mix and pumpkin spice in a large bowl.
Add pumpkin puree and water, mix about 2 minutes.
Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.
Meanwhile for the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. Refrigerate until ready to pipe.
Once the cupcakes cool, use a spatula to ice the cupcakes or pipe them which may might require making more frosting.

Notes

*Betty Crocker has reduced their cake mixes, so read the labels on your box. I switched this to Duncan Hines still carries 15.25 oz box and reduced the rest of the ingredients. Do not use Betty Crocker with these measurements, the box is smaller.

Nutrition

Serving: 1cupcake, Calories: 121kcal, Carbohydrates: 23g, Protein: 1.5g, Fat: 3g, Sodium: 142.5mg, Fiber: 0.5g, Sugar: 14g

- WW Points: 7

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