Easy Pumpkin Spice Cupcakes with Pumpkin Spice Buttercream

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These Easy Pumpkin Spice Cupcakes start with a yellow cake mix, a box of pumpkin spice pudding, and canned pumpkin puree, then get topped with homemade pumpkin spice buttercream. With just a handful of simple ingredients, this pumpkin spice cupcake recipe delivers big pumpkin spice flavor… perfect for fall parties, Thanksgiving, bake sales, or an afternoon treat with a cup of coffee!

Originally posted November 2011, updated August 2026

Pumpkin Spice Cupcakes

So many of my recipes start with the word “easy”, but that is one of my mottos for life, so here ya go…Easy Pumpkin Spice Cupcakes. This is a doctored cake mix recipe, and you will not find more moist pumpkin cupcakes. 

A boxed cake mix does the heavy lifting, then the pudding mix and canned pumpkin turn it into something that tastes like you fussed over it all afternoon. Nobody has to know you didn’t. 🙂

And that frosting? I love, love, LOVE it. It’s made with real pumpkin, warm spices, and a splash of pumpkin spice creamer… so it’s basically fall in a piping bag.

Why You’ll Love This Recipe

They’re so easy. No sifting dry ingredients, no measuring out flour and baking powder and granulated sugar. Just dump, mix, and bake. This is one of those delicious recipes that beginners can absolutely nail on the first try.

Super moist texture. The pudding mix and pumpkin puree work together to give these cupcakes an incredibly moist crumb that stays soft for days. Dry cupcakes are not welcome here!

That pumpkin spice flavor. Between the pudding, the pumpkin, the cinnamon, and the nutmeg, these are made for pumpkin lovers. Anyone who gets excited when all things pumpkin hit the shelves in September… this one’s for you!

Tools Needed

• Cupcake pan (a muffin pan or muffin tins work the same way!)
• Cupcake liners (paper liners)
• Large bowl
• Electric mixer… a hand mixer or a stand mixer with the paddle attachment both work great
• Measuring cup and measuring spoons
• Wire rack or cooling rack
• Piping bag and a star tip (optional… an off-set spatula or even a butter knife works too!)

Ingredients

Here’s what you’ll need for these easy pumpkin spice cupcakes. Just a few simple ingredients from the regular grocery store… nothing fancy!

For the cupcakes:

• Yellow cake mix (Pillsbury is my favorite, but any brand will work!)
• Pumpkin spice Jello pudding mix (see the substitution note below in case you can’t find it)
• Canned pumpkin… be sure to grab pure pumpkin puree, NOT pumpkin pie filling! They sit right next to each other on the shelf, and it’s an easy mix-up.
• Large eggs
• Water
• Vegetable oil (canola oil works too)

For the pumpkin spice buttercream:

• Salted butter, softened to room temperature (using unsalted butter? Just add a little pinch of salt!)
• Canned pumpkin
• International Delight® Pumpkin Pie Spice creamer
• Ground cinnamon
• Ground nutmeg
• Vanilla extract
• Powdered sugar

Can’t find pumpkin spice pudding? No worries! Swap in a box of vanilla pudding mix plus 1½ to 2 teaspoons of pumpkin pie spice and you’re good to go.

Find the full recipe with ingredient measurements in the recipe card below.

How to Make Pumpkin Spice Cupcakes

I told you these were easy… just watch!

1. Preheat the oven to 350°F and line your cupcake pan with cupcake liners. No cooking spray needed since we’re using liners!
2. Add the cake mix, pumpkin spice pudding mix, canned pumpkin, eggs, water, and vegetable oil to a large bowl.
3. Mix on low speed until everything comes together, then bump it up to medium speed and mix until the pumpkin spice cupcake batter is smooth. Don’t overmix… just until it’s well combined!
4. Divide the pumpkin cupcake batter evenly between the cupcake liners, filling each one about 2/3 full.
5. Bake for about 19 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cupcakes cool in the pan for a few minutes, then move them to a wire rack to cool completely before frosting. I know it’s hard to wait, but frosting warm cupcakes = melty mess!

How to Make Pumpkin Spice Buttercream

This frosting recipe comes together in just a few minutes and has hint of pumpkin flavor plus fall spices. You can use a hand mixer or a stand mixer… whatever you have!

1. Add the softened butter, pumpkin, pumpkin spice creamer, cinnamon, nutmeg, and vanilla to a large mixing bowl.
2. Beat until completely smooth and creamy.
3. Add the powdered sugar and mix on low speed until combined (unless you want a powdered sugar cloud in your kitchen… ask me how I know).
4. Continue beating on medium speed until the frosting is light, smooth, and creamy.

5. Pipe the frosting onto the cooled cupcakes with a piping bag and star tip, or spread it on with an off-set spatula.
6. Finish with a light sprinkle of cinnamon on top, if you’d like!

Pro Tips

• Make sure your butter is truly softened to room temperature before making the frosting. Cold butter = lumpy buttercream!
• Only frost completely cooled, unfrosted cupcakes. Even slightly warm cupcakes will melt the frosting.
• Fill your muffin cups about 2/3 full for perfectly domed tops. If they’re too full, they’ll spill over the edges.
• For best results, check the cupcakes at 18 minutes… every oven is a little different.

Variations

• Cream cheese lovers, swap the buttercream for cream cheese frosting! A cinnamon cream cheese frosting or a maple cream cheese frosting (just beat softened cream cheese, butter, powdered sugar, and a drizzle of maple syrup) would be amazing on these.
• Stir a handful of mini chocolate chips or chopped pecans into the cupcake batter.
• Sprinkle the tops with cinnamon sugar or a pinch of brown sugar before baking for a sweet, crackly top.
• Skip the frosting entirely and you’ve basically got pumpkin muffins… perfect for breakfast! (I said what I said.)
• Add some tiny pumpkins on top to make them extra fancy and festive! Make them yourself or buy a bag of these candy pumpkins.

Serving Suggestions

These delicious pumpkin spice cupcakes are perfect with a hot cup of coffee or a mug of warm apple cider on a cool fall afternoon. They’d also be right at home on a Thanksgiving dessert table next to other pumpkin desserts… and any of my other favorite pumpkin recipes!

Storage Instructions

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit out for 20-30 minutes before serving so the frosting can soften back up.

Unfrosted cupcakes can be stored in an airtight container at room temperature for 2-3 days, or wrapped individually in plastic wrap and frozen for up to 3 months. Thaw on the counter, then frost and enjoy!

FAQ

Can I use pumpkin pie filling instead of canned pumpkin?

No… you really want pure pumpkin puree for this pumpkin cupcake recipe! Pumpkin pie filling already has sugar and spices added, so it’ll throw off the sweetness and texture.

Can I use fresh pumpkin?

You sure can! Just make sure your fresh pumpkin puree is well-drained so it’s about the same thickness as the canned stuff. Honestly though, canned pumpkin puree is my go-to… it’s consistent every single time and so much easier.

Can I make this recipe from scratch instead of using a cake mix?

You could, but that’s a whole different recipe with all-purpose flour, baking powder, granulated sugar, and more. This recipe is all about the shortcut! The cake mix and pudding combo is what makes these so easy AND so moist.

Can I turn this into a layer cake?

Absolutely! Divide the batter between two 8-inch round pans and bake until a toothpick comes out clean (start checking around 25 minutes). You may want to double the frosting to fill and cover the whole cake.

Do these cupcakes need to be refrigerated?

Yes, since the frosting has real pumpkin and creamer in it, I’d keep frosted cupcakes in the fridge. Just let them come back toward room temperature before serving!

What if I can’t find the pumpkin spice creamer?

Any pumpkin spice coffee creamer will work, or you can use heavy cream or milk plus an extra 1/2 teaspoon of pumpkin pie spice.

More Pumpkin Recipes

Looking for more things pumpkin? You might love these:

• Pumpkin Bread Bottom Cheesecake
• Pumpkin Cupcakes with Pumpkin Spice Buttercream
• Pumpkin Spice Mini Bundt Cakes with Cream Cheese Glaze {Recipe}
• Pumpkin Chocolate Chip Muffins
• Pumpkin Cream Cheese Dip
• Thanksgiving Dessert Charcuterie Board

I hope these easy pumpkin spice cupcakes become a fall tradition at your house like so many easy recipes have at mine! They’re simple enough for the kids to help with and pretty enough for any party.

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