Easy Pumpkin Spice Cupcakes {Recipe}
These Easy Pumpkin Spice Cupcakes are made from a doctored cake mix and seasonal Pumpkin Spice Pudding mix. They’re delicious and will give you all the fall flavor you love in a cupcake!
This past week I made some yummy, creamy Easy Pumpkin Spice Cupcakes.
I was first inspired by my friend Kristen (go like her Facebook page… you’ll love her cakes & cupcakes!) and then I found this Pumpkin Spice Jello Pudding at Walmart and I knew I had to come up with my own “doctored” cake mix recipe.
It’s not much of a stretch from my vanilla cake recipe, but man, oh man, that Pumpkin Spice Jello Pudding plus some canned pumpkin makes this quite possibly the creamiest cupcake I’ve ever eaten. I know, I know, creamy is not a typical descriptive word for a cupcake, but these are creamy!
The pumpkin flavor is delish – but not overwhelming and the pudding adds just a hint of spice – but not too much!
If you leave the frosting off, you could easily call them pumpkin muffins and eat them for breakfast. Or, leave the frosting on and still call them breakfast… that’s what I did (wink, wink!). I topped them with my cream cheese buttercream and a dusting of cinnamon…. so yummy!
Do you love pumpkin? Check out these other pumpkin recipes:
- 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
So anyway, here’s a printable recipe:
Pumpkin Spice Cupcakes {Recipe}
- Total Time: 34 minutes
- Yield: 30 Cupcakes 1x
Description
These Easy Pumpkin Spice Cupcakes are made from a doctored cake mix and seasonal Pumpkin Spice Pudding mix. They’re delicious and will give you all the fall flavor you love in a cupcake!
Ingredients
- Ingredients:
- 1 Yellow Cake Mix (I prefer Pillsbury)
- 1 box of Pumpkin Spice Jello Pudding* (see substitution below)
- 1 cup of canned pumpkin (not pie filling, just pumpkin!)
- 3 eggs
- 1/2 cup water
- 1/3 cup vegetable oil
Instructions
- Preheat oven to 350°. Mix all ingredients and scoop into a cupcake pan (with liners). Bake for 19 minute. Cool completely and top with Cream Cheese Buttercream. Dust with cinnamon.
Equipment
Buy Now → Notes
*I haven’t tried this, but if you can’t find the Pumpkin Spice Jello Pudding, I’m thinking a great substitution would be 1 box of vanilla pudding + 1 tsp. of Pumpkin Pie Spice.
- Prep Time: 15 mins
- Cook Time: 19 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
I wonder if this would make a good cake too? Sounds like a REALLY easy cake! A few layers…some cream cheese icing. I love the pumpkin rolls this time of year but I hate the time and worry it takes to make sure that roll comes out just right!
I don't see why not! I think it would be a delicious cake!
I loooove adding pudding mixes to baked goods, and these look super yum with the pumpkin!!
I would love it if you would link up at Martha Mondays, open every Monday morning through Wednesday night!
~Amanda
I’ll try to remember to link up Amanda!! Thanks for visiting 🙂
Hey! I made these and used French Vanilla pudding and spices in place of the Pumpkin Spice Pudding. I didn’t feel like paying extra for “Pumpkin Pie Spice” so I consulted some other recipes and decided to add 2 tsp cinnamon, ½ tsp cloves, ½ tsp ginger, and ½ tsp nutmeg. They were just delicious!!! And yes, I would say “creamy”. 🙂 Thank you friend!
I just saw the link to this recipe on my FB page and am so excited! I actually made these last night using your basic cake recipe (which I absolutely love), and switching the sour cream for pumpkin and adding vanilla pudding/pumpkin pie spice (which I see is what you suggest in your recipe above..) I’m adding a pumpkin pie filling, and a maple/cream cheese swirl icing with a pecan/brown sugar crumble topping…. I’ve also done banana cupcakes following your recipe and switching the sour cream for a cup (give or take) of mashed banana… that is pretty tasty too! Thank you for sharing your recipes and advice and knowledge! 🙂
Sounds amazing!! So glad you enjoyed!!
Hi Rose,
I recently stumbled upon your website. I absolutely love you!!! Question: I will be making a cake this weekend a 8″ round 4-layer. Do you think I should use two cakes boxes and two cans of pumpkin ?
Yes! So sorry I’m so late in replying… it’s been a busy weekend!
Ive never tried making anything with the pudding mixes. I am excited to try it out! Found this through your mini bundt cake post, which are totally adorable!
Awesome, thank you!
Hi Rose,
I’m making cupcakes this coming weekend and wanted to make pumpkin ones. I saw this recipe of yours (I’m very used to using your recipes with pudding and I know they are great) and the other pumpkin spice cupcake recipe with pumpkin spice cream cheese. Which do you prefer? I’m tempted to go with what I’m used to but didn’t want to pass up a good thing either. Just thought I’d ask what you thought was better since you’ve made both. Thanks!
Oooh too hard to choose!
Is the pudding instant pudding or cook and serve?
Instant 🙂
I couldn’t find the pumpkin spice pudding but I used vanilla pudding mix with the pumpkin pie spice substitution and they were delish!! Thank you!
So happy to hear this Sandy! Happy Fall!
I found this recipe on pinterest when I had a craving for some pumpkin cupcakes! Since I had a white cake mix and a vanilla pudding on hand already, I added the pumpkin pie spice and they were delicious.