3 Ingredient Pumpkin Spice Cupcakes Recipes

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PUMPKIN SPICE CUPCAKES



Pumpkin Spice Cupcakes image

This hearty pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year.

Provided by Javaru

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h40m

Yield 24

Number Of Ingredients 20

2 ¼ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
½ cup butter, softened
1 cup white sugar
⅓ cup brown sugar
2 eggs, room temperature
¾ cup milk
1 cup pumpkin puree
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
  • Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  • While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 37.2 g, Cholesterol 41.6 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 220.1 mg, Sugar 26.8 g

PUMPKIN SPICE CUPCAKES



Pumpkin Spice Cupcakes image

I make these flavorful pumpkin cupcakes each Halloween, but they're wonderful year-round. -Amber Butzer, Gladstone, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 18

2 cups sugar
1 can (15 ounces) pumpkin
4 large eggs, room temperature
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins
CREAM CHEESE FROSTING:
1/3 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/2 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 350°. Beat sugar, pumpkin, eggs and oil until well blended. In another bowl, whisk next seven ingredients; gradually beat into pumpkin mixture. Stir in raisins., Fill each of 24 paper-lined muffin cups with 1/4 cup plus 1 teaspoon batter. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Refrigerate.

Nutrition Facts : Calories 313 calories, Fat 16g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 187mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

3 INGREDIENT PUMPKIN SPICE CUPCAKES



3 Ingredient Pumpkin Spice Cupcakes image

These are so moist, chewy, and delicious. Plus, you can make them so easily. Not to mention, it's vegan.

Provided by hipbonez

Categories     Dessert

Time 32m

Yield 1 cupcake, 24-30 serving(s)

Number Of Ingredients 3

2 (18 1/4 ounce) packages Duncan Hines Moist Deluxe Spice Cake Mix
2 (15 ounce) cans pumpkin
2 teaspoons vanilla

Steps:

  • Preheat oven to 350 degrees.
  • Combine all ingredients in a large bowl for 2 minutes. Contents will be VERY thick. (Electric mixer may be used.).
  • Line muffin tin with paper cups.
  • Fill 2/3 full with batter.
  • You may add a 1/4 cup of water to make it easier to stir.
  • Bake 22 to 24 minutes.
  • Optional: sprinkle tops with cinnamon sugar before placing in oven if you don't use frosting.

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Top Asked Questions

With warm spices and deep pumpkin flavour, these pumpkin spice cupcakes are delicious served with a warm cup of cider! Preheat your oven to 350 degrees Fahrenheit and prepare one 12-cup muffin tin with some paper liners. Combine the pumpkin puree, eggs, sugar and oil in a large bowl and whisk everything together until combined.
This moist pumpkin spice cake starts with a boxed mix and has just 3 essential ingredients. Of course, y'all know that I've added optional embellishments, right?
Using only three ingredients; spice cake mix, eggs and pumpkin puree, this Pumpkin Dump Cake could not be easier! Using a mixer, combine the three ingredients and mix on medium speed until blended.
Prepare cake pans by greasing and dusting with some of the cake mix. Bake the layers for 20-25 minutes and the cupcakes for 15-20 minutes. Make sure your eggs are at room temperature before using. If you leave out the bourbon there's no need to replace it. Just continue with the pumpkin cake recipe.

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