These ridiculously easy pumpkin spice cupcakes are perfect for fall. Two ingredients, one bowl, and almost no effort required.
Ingredients
- 1¾ cups (425 g / 15 oz.) canned pumpkin purée, not pumpkin pie filling
- 1 box spice cake mix
- Non-stick cooking spray
Directions
Preheat oven to 175°C (350°F) and line a muffin pan with cupcake liners. Lightly spray the inside of each liner with non-stick cooking spray. These cupcakes can be a little sticky, and this makes the liners much easier to peel away.
Add the pumpkin and dry spice cake mix to a large bowl. Stir until completely combined. The mixture will be quite thick and may seem a little difficult to mix at first. Keep going until all of the dry cake mix has been incorporated and there are no dry patches remaining.
Divide the batter evenly between the cupcake liners.
Bake for 18–25 minutes, or until the cupcakes are baked through and a toothpick inserted into the centre comes out clean.
Allow to cool before serving. You could absolutely leave these unfrosted, but cream cheese frosting and pumpkin spice are ridiculously good together.
