This post teaches you how to make pumpkin spice cupcakes!
It is still warm outside but I don’t care. School is now in session so I’m bringing out pumpkin everything and not feel weird about it. Especially my favorite pumpkin spice cupcakes and muffins.
The first thing that comes to mind when talking about anything pumpkin are these delicious pumpkin muffins that my friend, Julie shared with me.
There are three things about these muffins that make them so amazing.
ONE: It consists of only two ingredients – yes TWO!
TWO: It takes less than 20 minutes to bake them
THREE: Rosie loves them – can anyone say… easy breakfast?! I’m going to try them with Luna soon.
This time around, instead of making muffins, I decided to make them into cupcakes! The only extra steps were to frost and decorate and they turned out super cute (and super delicious).
You can clearly see that I didn’t have much time to completely mix the cake mix and pumpkin together (hence the white dots of cake mix) but who cares, it tasted just as good.
Yes, I was being lazy.
Don’t judge.
After the cupcakes finished baking, I took them out of the oven and let them cool down for about 15 minutes before frosting them.
I recommend filling up a Ziploc bag with the frosting and then snipping off a small part of the corner.
Making it easy to squeeze the frosting out onto the cupcake.
Once all of the cupcakes were frosted, I decorated them with candy corn while eating a few along the way.
I have found that candy corn is very divisive – people either love them, or hate them.
You can see this in my household – I love it, my husband hates it, and the jury is still out on Rosie and Luna.
Regardless – if you hate candy corn, you can decorate the cupcakes with some of these cute Halloween themed items:
Skeleton Edible Cupcake Toppers
I hope everyone has a wonderful, safe and very sweet Halloween!
I would love to hear about everyone’s costumes so be sure to post a comment below!
| Servings |
cupcakes
|
- 1 package spice cake
- 15 oz can 100% pure pumpkin
- 1/3 cup cream cheese frosting
- 1 handful candy corn
Ingredients
|
|
- Pre-heat the oven to 350 degrees.
- Line the muffin cups with paper liners or spray with cooking spray.
- Combine the spice cake mix and the can of pure pumpkin together and pour into the muffin tin.
- Bake for 17 minutes or until a toothpick comes out clean.
- Let the cupcakes cool for a few minutes before topping with frosting and candy corn.
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