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Pumpkin Spice Cupcakes: Quick, Easy and So Yummy!

Updated on October 11, 2016
Room of My Own profile image

Sadie teaches speaking and leadership skills to women who want to have a better relationship with others and with themselves.

'Tis the season for Pumpkin Spice treats and hot beverages. If you can't get enough Pumpkin Spice, these easy Pumpkin Spice cupcakes will satisfy your craving any time of year!

What makes this recipe for Pumpkin Spice Cupcakes so easy is that they don't have to be made from scratch. By using a box of packaged cake mix, there's no need to measure the flour, dribble in the vanilla, or worry about putting too much sugar in.

I decided to make these Pumpkin Spice Cupcakes in order to use up some pumpkin pie filling left over from a small cheesecake I made. I was quite pleased with the results and I hope you enjoy this recipe, too!

You don't have to visit a pumpkin patch to make these easy Pumpkin Spice Cupcakes!
You don't have to visit a pumpkin patch to make these easy Pumpkin Spice Cupcakes! | Source

What do I need to make Pumpkin Spice Cupcakes?

  • 1 Package (18.25 oz) French Vanilla Cake Mix (Duncan Hines Super Moist was used in this recipe.)
  • 2 large Eggs (The cake mix calls for three eggs but I used 2 eggs instead.)
  • 1 Cup of Canned Pumpkin Pie Filling
  • 1/3 Cup Olive Oil (The instructions on the box called for vegetable oil, but I used olive oil instead.)
  • 1 1/3 Cup Water (Stir in slowly as needed to make a smooth, creamy batter.)

How long will it take to make these Pumpkin Spice Cupcakes?

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: 1 1/2 dozen
Cast your vote for Pumpkin Spice Cupcakes
Using store-bought Vanilla cake mix cuts the prep time for these pumpkin spice cupcakes in half!
Using store-bought Vanilla cake mix cuts the prep time for these pumpkin spice cupcakes in half!

Instructions for Making Pumpkin Spice Cupcakes

  1. Pre-heat oven to 180 degrees Celsius (or 350 degrees Farenheit). Pour entire contents of cake mix package into a large mixing bowl.
  2. Add one cup of canned pumpkin pie filling. Note: To make these Pumpkin Spice Cupcakes, only use canned pumpkin pie filling, not canned pureed pumpkin. The pumpkin pie filling will have just the right amount of spice and sugar already mixed in. (That's what makes this Pumpkin Spice Cupcake Recipe so easy to make!) Any leftover pie filling should be removed from the can and stored in a plastic container in the fridge.
  3. Add 1/3 cup oil and two large eggs and start to blend mixture together with a wooden spoon.
  4. Add 1/2 cup of water and start to blend the mixture together on medium speed with an electric hand blender. Continue to beat the batter as you slowly pour the remaining water. Blend the batter until all the lumps have disappeared.
  5. Pour batter into one and one half dozen medium-sized, lined cupcake compartments. Fill each liner about half full to keep the batter from flowing over the edges.
  6. Bake for 20 - 25 minutes until tops look crispy, but not burnt. Insert a bamboo skewer into the center to a cupcake to test for readiness. If the skewer comes out cleanly, then the cupcakes are done.
  7. Remove from oven and let the cupcakes cool in the pan for 20 minutes.
  8. When your Pumpkin Spice Cupcakes have cooled completely, carefully remove them from cupcake tin. Frost with your favorite ready-made or homemade icing. Or simply enjoy your cupcakes plain with your morning coffee or afternoon tea!
A cupcake without frosting is just a muffin. So smooth on some cream cheese frosting and your Pumpkin Spice Cupcakes are done! Yum!
A cupcake without frosting is just a muffin. So smooth on some cream cheese frosting and your Pumpkin Spice Cupcakes are done! Yum!

© 2014 Sadie Holloway

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  • Room of My Own profile image
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    Sadie Holloway 2 years ago

    Thanks for stopping by,Tricia. I hope you enjoy the cupcakes!

  • Tricia Deed profile image

    Tricia Deed 2 years ago from Orlando, Florida

    Recipe sounds delicious. Will make some. Thank you.

  • Room of My Own profile image
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    Sadie Holloway 2 years ago

    Ecogranny, thanks for your comment. This was the first time I've tried baking with olive oil, so I was happy to find out that it is actually a "thing" as they say on the internet. I'm going to try using olive oil in more of my baking experiments. (I know, you're not really supposed to experiment with baking in the same was as you can with cooking, but since the ingredients are relatively cheap, I'll risk a disaster here and there.)

  • Room of My Own profile image
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    Sadie Holloway 2 years ago

    Thanks for stopping by, frogyfish. Yes, a dash of cinnamon would be quite nice!

  • Room of My Own profile image
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    Sadie Holloway 2 years ago

    Thanks, AliciaC. I'm an amateur when it comes to baking so I was quite pleased with how this experiment turned out. Enjoy!

  • AliciaC profile image

    Linda Crampton 2 years ago from British Columbia, Canada

    These cupcakes sound so quick and easy to make, which I love. They also sound like they are delicious!

  • ecogranny profile image

    Kathryn Grace 2 years ago from San Francisco

    I use olive oil in place of vegetable oil in almost all my baking recipes that do not require butter. Regular extra virgin olive oil only adds a rich dimension to my pumpkin cookie and muffin recipes, as I'm sure it would do to these.

    If I'm baking anything in which the olive oil flavor would be too strong, I use late harvest olive oil, which is less expensive and has a milder flavor.

    Another alternative, considered healthy these days, is coconut oil, although I feel the evidence is insufficient at this time to show it is healthier than butter.

    Still looking forward to trying those cookies this weekend!

  • frogyfish profile image

    frogyfish 2 years ago from Central United States of America

    I do like easy...and pumpkin too. Enjoyed your recipe, but think I would add a dash of cinnamon also. And I would be lazy and just slather on that yummy frosting with a knife...but she did a great job in the video!

  • Room of My Own profile image
    Author

    Sadie Holloway 2 years ago

    Lori P and RTalloni, thanks for your question about the olive oil. The recipe could, of course, be made with vegetable oil too, as the cake mix suggests, But I only had olive oil on hand and so I thought I'd give it a try. I think if it was just a plain vanilla cake the olive oil might have been strong, but perhaps the pumpkin pie filling balanced it out. Here's a link to an interesting article in Fine Cooking about using olive oil in baking. http://www.finecooking.com/item/35419/baking-with-...

    Thanks for stopping by!

  • RTalloni profile image

    RTalloni 2 years ago from the short journey

    The rich flavor of olive oil would be interesting in a pumpkin muffin. I think I'll be trying this with flax egg replacement. Will try to let you know…

  • Lori P. profile image

    Lori Chidori Phillips 2 years ago from Southern California USA

    Hmmmm! Curious if the olive oil flavor can be detected? Thanks for the recipe. Can't wait to make these!

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