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!
So anyway, here’s a printable recipe:Print
- 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
- 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.
*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 Tbsp. of Pumpkin Pie Spice.