Quick & Easy Pumpkin Cupcakes

Level: Easy
Prep Time: 5 min
Cook Time: 18 min
Cooling Time:
Yields: 24 cupcakes (2 dozen)


Fix these Quick & Easy Pumpkin Cupcakes in a jiffy using spice cake mix, canned pumpkin and a prepared cream cheese frosting. Kids will love this sweet and spicy finger-food and clean-up will be a breeze.


  • 1 package (18.25 oz.) spice cake mix
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/3 cup water
  • 1 container (16 oz.) prepared cream cheese or vanilla frosting


PREHEAT oven to 350° F. Paper-line or grease 24 muffin cups.

BLEND cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.

BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate with assorted sprinkles, if desired.


by K. K , Atlanta, ga on Nov. 2011

These cupcakes came out moist and delicious...even better when paired with homemade maple cream cheese frosting. I will make these again and again!


by J. Jazz , Bronx, NY on Nov. 2011

I was kind of skeptical when I saw the recipe called for spice cake mix, but decided to give it a shot. As they baked they smelled awesome. My only dislike was after they baked and cooled they began to sink in. I'm assuming that happened because of the amount of pumpkin mix. I bought them to a fall BBQ and everyone loved them and said it was a hit. They were very moist and the frosting I made sealed the deal!!!

BEST Pumpkin Cupcakes Ever!

by M. Melissa , Greenwood, DE on Sep. 2010

I'm not much on spice cake so I used the tip from one of the reviewers and used yellow cake mix & 1 1/2 tsp pumpkin pie spice. I also added a dash of cinnamon & used chocolate icing. OMG! They were SOOO GOOD! They turned out WONDERFUL! Moist & Yummy!! Very easy to make!! Gonna have to make another batch this weekend!!

Pumpkin Spice cupcakes

by B. Beverly , on Nov. 2009

I took the advice of adding 1/2 tsp. cinnamon, 1/2 tsp. ginger and 1/4 tsp. cloves, and they turned out delicious. I made 8 regular sized cupcakes and 45 mini cakes (to take to work tomorrow - if they last that long!) Thanks for a great recipe.

Make these every year!

by H. Heather , OCEAN SPRINGS, MS on Nov. 2008

Even my 15 year old nephew loves these cupcakes. To make them even healthier, I substitute applesauce for the oil. They are moist, flavorful, and best of all, quick and easy!

Quick & Easy Pumpkin Cupcakes

by k. kimberly , PRINCETON, MN on Oct. 2008

wonderful! my 7 y/o grandson who isn't really into baked sweets said "they were the BEST cupcakes he's ever had, can i have another?" i used yellow cake mix and added 1 1/2 t. of pumpkin pie spice. he was so surprised they were 'pumpkin'

yummy cupcakes

by d. donna , JOHANNESBURG, MI on Apr. 2008

Very Yummy and moist, I added a little rasins to a few. I made the frosting and it was a great treat.

Easy Pumpking Cupcakes

by R. Rita , COOKEVILLE, TN on Feb. 2008

Was easy to do but the kids I could tell didn't like them as well as chocolate.

Quick, Easy and YUMMY

by N. Natasha , BEREA, KY on Oct. 2007

I made these for our church Fall Festival, everyone loved them! I made a homemade cream cheese frosting and garnished them with pecan. They were the first to go off the table. I will most definitely keep this recipe.

Pumpkin cake

by A. Amabelle , SOUTH SAN FRANCISCO, CA on Oct. 2007

I used yellow cake mix and followed the directions on the box but added a whole can of pumpkin, 1 1/2 t cinnamon, 1/2 t ground ginger, and 1/4 t ground cloves. I made my own cream cheese frosting and it was a hit! I baked in a 13x9 pan and it was gone in an hour!