What is the secret to super moist cupcakes?

Buttermilk will make a moister cupcake than milk, due to its acid content. ... Vegetable oil makes very moist cupcakes. ... Instant Clearjel or Instant Pudding mix contain a modified starch that let your cupcakes retain more moisture! More items...

How many calories in a pumpkin spice cupcake?

Nutrition Facts 1 cupcake: 340 calories , 14g fat (8g saturated fat), 62mg cholesterol, 233mg sodium, 53g carbohydrate (41g sugars, 1g fiber), 4g protein.

What does pumpkin do in baking?

Not only does pumpkin purée act as a sweetener, a creamy moisturizer, and a fat substitute in everything from muffins to soup — but it also tastes delicious in everything! But because canned pumpkin is unlike any other baking ingredient, it tends to be mistreated in recipes.

How many calories in a pumpkin cupcake without frosting?

Pumpkin cake, not frosted (1 large cupcake) contains 21.9g total carbs, 20.7g net carbs, 12.6g fat, 2.7g protein, and 207 calories .

How many calories in a Dunkin Donuts pumpkin spice?

Dunkin's fall menu has a list of drinks that will caffeinate you and satiate that sweet tooth. A dietitian recently told Prevention magazine that Dunkin's pumpkin spice latte (or PSL, as it's now colloquially known) arrives to you in a cup at a whopping 540 calories .

How to make cupcakes taste like bakery?

Easy Ways to Make Your Boxed Cupcake Mix Taste Better Add an extra egg. ... Replace water with whole milk, coffee, or soda. ... Add sugar and flour to the dry mix. ... Use butter instead of oil. ... Grab a handful of mix-ins. ... Ditch canned icing.

How do you make old cupcakes moist?

Formulate a cake soak : You can make a cake soak using simple syrup (equal parts sugar and water), evaporated milk, buttermilk, or a liqueur. With a wooden skewer or toothpick, pole holes in the cake. Then use a pastry brush to blot the liquid over the surface of the cake layers to moisten the cake.

What are the moist ingredients in baking?

Honey, molasses, eggs, oil, and butter also act as liquids in baking by contributing moisture to the baked item, as well as a unique taste and texture.

Easy Pumpkin Spice Cupcakes {Recipe} (2024)

Nov 20, 2011 · Modified: Jan 31, 2022 by Rose Atwater · This post may contain affiliate links · 19 Comments

Jump to Recipe·Print Recipe

Share this post:

Share on PinterestShare on FacebookShare on X (Twitter)Share on Email

These Easy Pumpkin Spice Cupcakes are made from a doctored cake mix and seasonal Pumpkin Spice Pudding mix. They're delicious and will give you all the fall flavor you love in a cupcake!

Easy Pumpkin Spice Cupcakes {Recipe} (1)

This past week I made some yummy, creamy Easy Pumpkin Spice Cupcakes.

I was first inspired by my friend Kristen (go like her Facebook page... you'll love her cakes & cupcakes!) and then I found this Pumpkin Spice Jello Pudding at Walmart and I knew I had to come up with my own "doctored" cake mix recipe.

Easy Pumpkin Spice Cupcakes {Recipe} (2)

It's not much of a stretch from my vanilla cake recipe, but man, oh man, that Pumpkin Spice Jello Pudding plus some canned pumpkin makes this quite possibly the creamiest cupcake I've ever eaten. I know, I know, creamy is not a typical descriptive word for a cupcake, but these are creamy!

Easy Pumpkin Spice Cupcakes {Recipe} (3)

The pumpkin flavor is delish - but not overwhelming and the pudding adds just a hint of spice - but not too much!

If you leave the frosting off, you could easily call them pumpkin muffins and eat them for breakfast. Or, leave the frosting on and still call them breakfast... that's what I did (wink, wink!). I topped them with my cream cheese buttercream and a dusting of cinnamon.... so yummy!

Do you love pumpkin? Check out these other pumpkin recipes:

Pumpkin Bread Bottom Cheesecake
Pumpkin Cupcakes with Pumpkin Spice Buttercream
Pumpkin Spice Mini Bundt Cakes with Cream Cheese Glaze {Recipe}
Pumpkin Chocolate Chip Muffins
Pumpkin Cream Cheese Dip
Thanksgiving Dessert Charcuterie Board

So anyway, here's a printable recipe:

Pumpkin Spice Cupcakes {Recipe}

5 Stars4 Stars3 Stars2 Stars1 Star

5 from 2 reviews

Author: Rose
Total Time: 34 minutes
Yield: 30 Cupcakes 1x

Print Recipe

Description

These Easy Pumpkin Spice Cupcakes are made from a doctored cake mix and seasonal Pumpkin Spice Pudding mix. They're delicious and will give you all the fall flavor you love in a cupcake!

Ingredients

UnitsScale

Ingredients:
1 Yellow Cake Mix (I prefer Pillsbury)
1 box of Pumpkin Spice Jello Pudding* (see substitution below)
1 cup of canned pumpkin (not pie filling, just pumpkin!)
3 eggs
½ cup water
⅓ cup vegetable oil

Cook ModePrevent your screen from going dark

Instructions

Preheat oven to 350°. Mix all ingredients and scoop into a cupcake pan (with liners). Bake for 19 minute. Cool completely and top with Cream Cheese Buttercream. Dust with cinnamon.

Equipment

Easy Pumpkin Spice Cupcakes {Recipe} (5)

Hand Mixer

Notes

*I haven't tried this, but if you can't find the Pumpkin Spice Jello Pudding, I'm thinking a great substitution would be 1 box of vanilla pudding + 1 tsp. of Pumpkin Pie Spice.

Prep Time: 15 mins
Cook Time: 19 mins
Category: Dessert
Method: Baking
Cuisine: American

Recipe Card powered by

More Cupcakes

How to Make an Easy Rainbow Cupcake Cake
Easy 4th of July Cupcakes
How to Make Easy Hello Kitty Cupcake Toppers

About Rose Atwater

Rose Atwater is the founder and cake decorator behind Rose Bakes. She is baker, cake decorator, author, wife to Richy and homeschooling mommy to 6 wonderful kiddos! Her work has been featured in American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, Huffington Post and Cake Geek Magazine. Learn more here...

Reader Interactions

Comments

Summer
November 21, 2011 at 5:30 pm
I wonder if this would make a good cake too? Sounds like a REALLY easy cake! A few layers...some cream cheese icing. I love the pumpkin rolls this time of year but I hate the time and worry it takes to make sure that roll comes out just right!
Reply
Rose Atwater
November 21, 2011 at 6:56 pm
I don't see why not! I think it would be a delicious cake!
Reply
Amanda
November 02, 2012 at 9:52 am
I loooove adding pudding mixes to baked goods, and these look super yum with the pumpkin!!
I would love it if you would link up at Martha Mondays, open every Monday morning through Wednesday night!
~Amanda
Reply
- Rose
  November 02, 2012 at 11:08 am
  I'll try to remember to link up Amanda!! Thanks for visiting 🙂
  Reply
Kristen Miller
January 27, 2013 at 2:07 pm
Hey! I made these and used French Vanilla pudding and spices in place of the Pumpkin Spice Pudding. I didn't feel like paying extra for "Pumpkin Pie Spice" so I consulted some other recipes and decided to add 2 tsp cinnamon, ½ tsp cloves, ½ tsp ginger, and ½ tsp nutmeg. They were just delicious!!! And yes, I would say "creamy". 🙂 Thank you friend!
Reply
See Also
Mexican Rice – Grandma’s Secret Recipe
Bridget
October 02, 2014 at 12:04 pm
I just saw the link to this recipe on my FB page and am so excited! I actually made these last night using your basic cake recipe (which I absolutely love), and switching the sour cream for pumpkin and adding vanilla pudding/pumpkin pie spice (which I see is what you suggest in your recipe above..) I'm adding a pumpkin pie filling, and a maple/cream cheese swirl icing with a pecan/brown sugar crumble topping.... I've also done banana cupcakes following your recipe and switching the sour cream for a cup (give or take) of mashed banana... that is pretty tasty too! Thank you for sharing your recipes and advice and knowledge! 🙂
Reply
- Rose
  October 14, 2014 at 1:21 am
  Sounds amazing!! So glad you enjoyed!!
  Reply
Amanda
November 07, 2014 at 8:34 am
Hi Rose,
I recently stumbled upon your website. I absolutely love you!!! Question: I will be making a cake this weekend a 8" round 4-layer. Do you think I should use two cakes boxes and two cans of pumpkin ?
Reply
- Rose
  November 09, 2014 at 9:34 am
  Yes! So sorry I'm so late in replying... it's been a busy weekend!
  Reply
Sara Syrett
September 08, 2016 at 1:15 am
Ive never tried making anything with the pudding mixes. I am excited to try it out! Found this through your mini bundt cake post, which are totally adorable!
Reply
- Rose
  September 08, 2016 at 1:34 pm
  Awesome, thank you!
  Reply
Ashley
October 24, 2017 at 3:01 pm
Hi Rose,
I'm making cupcakes this coming weekend and wanted to make pumpkin ones. I saw this recipe of yours (I'm very used to using your recipes with pudding and I know they are great) and the other pumpkin spice cupcake recipe with pumpkin spice cream cheese. Which do you prefer? I'm tempted to go with what I'm used to but didn't want to pass up a good thing either. Just thought I'd ask what you thought was better since you've made both. Thanks!
Reply
- Rose
  October 27, 2017 at 8:57 am
  Oooh too hard to choose!
  Reply
Deneene Guerry
September 07, 2019 at 10:59 am
Is the pudding instant pudding or cook and serve?
Reply
- Rose
  September 10, 2019 at 4:40 pm
  Instant 🙂
  Reply
Sandy
September 16, 2023 at 8:54 pm
I couldn't find the pumpkin spice pudding but I used vanilla pudding mix with the pumpkin pie spice substitution and they were delish!! Thank you!
Reply
- Rose Atwater
  September 16, 2023 at 8:55 pm
  So happy to hear this Sandy! Happy Fall!
  Reply
Katie
September 18, 2023 at 8:57 am
I found this recipe on pinterest when I had a craving for some pumpkin cupcakes! Since I had a white cake mix and a vanilla pudding on hand already, I added the pumpkin pie spice and they were delicious.
Reply

Trackbacks

[…] in honor of my favorite time of the year, I found the best Pumpkin Spice Cupcake Recipe with cream cheese frosting on my friend Rose’s blog, which I’m going to share […]
Reply