Bring the flavors of fall to your dessert table with these easy Spiced Pumpkin Cupcakes. Made with canned pumpkin, pumpkin pie spice, and Betty Crocker™ Super Moist™ Yellow Cake Mix, these soft pumpkin spice cupcakes are topped with creamy cream cheese frosting and crunchy sugared pecans. Perfect for Halloween parties, Thanksgiving, bake sales, and cozy autumn gatherings, this simple pumpkin cupcake recipe delivers festive flavor in every bite.
Here are the ingredients for making this simple pumpkin cupcake recipe.
Pecans: Add a buttery, nutty crunch and a flavorful texture contrast to the soft pumpkin cupcakes.
Sugar: Coats the pecans as they cook, creating a lightly crisp, sweet topping.
Yellow Cake Mix: Provides the convenient cake base and helps create tender, consistent cupcakes.
Pumpkin: Adds pumpkin flavor, moisture, and autumn color. Use plain canned pumpkin, not pumpkin pie mix.
Pumpkin Pie Spice: Brings warm cinnamon-forward spice and classic fall flavor to the pumpkin cupcakes.
Cream Cheese Frosting: Adds a smooth, tangy-sweet finish that complements the spiced pumpkin cake.
Other Ingredients You’ll Need: Water, vegetable oil, eggs.
Follow these simple steps for making easy pumpkin spice cupcakes.
Heat the oven to 350°F or 325°F if using a dark or nonstick pan. Line 24 regular-size muffin cups with paper baking liners.
Using a heavy skillet, constantly stir the pecans and sugar over low heat, so the sugar and nuts do not burn. Spread the pecans on waxed paper, sprinkle with the remaining 1 tablespoon of sugar, and toss to coat.
Beat the cake mix, canned pumpkin, water, vegetable oil, eggs, and pumpkin pie spice on low speed for 30 seconds. Increase to medium speed and beat for 2 minutes, scraping the bowl occasionally. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pans for 10 minutes, then transfer them to a cooling rack. Cool the cupcakes completely before frosting to help the cream cheese frosting stay smooth and in place.
Frost the cooled cupcakes with cream cheese frosting. Roll the edges of the frosted cupcakes in the sugared pecans, pressing lightly so the topping sticks.
Here’s how to store these easy pumpkin cupcakes to enjoy later.
Store the cupcakes loosely covered for 2 days.
Place the cupcakes in a freezer-safe container. Be sure to label and date them. Freeze for up to 3 months. To thaw, loosen the covering and let them thaw at room temperature for about 3 hours.
Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cups in each of 24 regular-size muffin cups.
In a heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat for about 8 minutes, stirring constantly, until the sugar is melted. Spoon and spread pecans onto a sheet of waxed paper. Sprinkle with the remaining 1 tablespoon sugar and toss to mix.
In a large bowl, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with an electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping the bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
Bake 19 to 24 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes; remove from pans to a cooling rack. Cool completely, about 30 minutes.
Frost cupcakes with the frosting. Roll the edge of the frosted cupcakes in the pecans; press lightly into the frosting.
Use a heavy skillet, low heat, and a constant eye to cook the sugar and nuts to ensure no burning.
