Introduction: Super Simple Pumpkin Cupcakes
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About: I'm just a lady who likes making stuff. I got my degree in engineering but also enjoy cooking, sewing, knitting, gardening and backpacking, among other things.
I love autumn because everything becomes pumpkin flavored, yum! I'm a poor college student and cupcakes are fast, easy and cheap to make so I decided to experiment and make a batch of pumpkin cupcakes.
Step 1: Ingredients
These are the ingredients I used:
1 box of spice cake mix
1 can of pumpkin (not pumpkin pie filling. I mean, I gues you could use pumpkin pie filling, but it would be a lot sweeter and I wanted really pumpkin-y cupcakes)
4 eggs
amount of oil called for on the box
whole milk instead of water called for on the box (I would usually use butter milk, but I didn't have any at the moment)
You can use any spice cake recipe for this, but due to time and budget constraints, I just used a boxed mix.
1 box of spice cake mix
1 can of pumpkin (not pumpkin pie filling. I mean, I gues you could use pumpkin pie filling, but it would be a lot sweeter and I wanted really pumpkin-y cupcakes)
4 eggs
amount of oil called for on the box
whole milk instead of water called for on the box (I would usually use butter milk, but I didn't have any at the moment)
You can use any spice cake recipe for this, but due to time and budget constraints, I just used a boxed mix.
Step 2: Pre-heat Oven and Mix Batter
Pre-heat oven to 350 degrees F.
To start your batter, add the eggs and the entire can of pumpkin and thoroughly mix with the dry ingredients. The pumpkin is wet, so you might prefer to less than the called for amount of other wet ingredients. I added all of the milk and all of the oil, slowly, to make sure the batter would not get too wet but it ended up being alright. Mix well for a few minutes to make sure there are no lumps.
To start your batter, add the eggs and the entire can of pumpkin and thoroughly mix with the dry ingredients. The pumpkin is wet, so you might prefer to less than the called for amount of other wet ingredients. I added all of the milk and all of the oil, slowly, to make sure the batter would not get too wet but it ended up being alright. Mix well for a few minutes to make sure there are no lumps.
Step 3: Bake!
Bake for 18-25 minutes. Check your cupcakes with a toothpick to determine how done they are. These cupcakes didn't rise very much for me, probably because of all the pumpkin, but the tops still turned golden brown and cracked nicely.
Step 4: Frost and Eat!
Let the cupcakes cool, add your favorite frosting, and eat them! I used butter cream frosting, but they would probably be really good with cream cheese frosting or even just whipped cream!
They are a great cheap, easy to make dessert for a casual dorm Thanksgiving, or just any time you feel like pumpkin, because pumpkin is delicious.
They are a great cheap, easy to make dessert for a casual dorm Thanksgiving, or just any time you feel like pumpkin, because pumpkin is delicious.