I made pumpkin puree from our garden pumpkins to mix up a batch of these delicious pumpkin spice cupcakes. This recipe has amazing cinnamon/sugar topping, so you don’t even have to frost them if you don’t want to! They are so easy to make (they start with a cake mix!), and are moist and fluffy! Trust me, my friend. Your family is going to love them! (I even have a printable recipe card for you at the end of the post!) ‘Tis the season for cooking with your garden produce, right?
Pumpkin Spice Cupcakes
Pumpkin Spice Cupcake Ingredients
1 package yellow cake mix
1/4 c brown sugar
2 cups pureed pumpkin
1/4 c milk
1 tsp vanilla
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp nutmeg
Also set aside for topping: a mixture of 1/2 c cinnamon and 1/2 c granulated sugar (EDIT: I put this mixture in a sprinkling container to sprinkle it on top of the cupcakes. I use the leftover mixture for on toast, banana bread, etc…just keep it in the spice cupboard!)
How to Make Pumpkin Spice Cupcakes
Put all of the ingredients in a large mixing bowl.
Mix well with a hand mixer. Fill cupcake liners 2/3 full with the mixture.
Sprinkle the cinnamon and sugar mixture on top. Bake the cupcakes at 350 degrees for about 11 minutes. They are done when a toothpick inserted in the center comes out clean.
Now like I said, you do not need to frost the pumpkin spice cupcakes. The cinnamon and sugar sprinkle on top make them plenty sweet. That said, if you want to frost them, I would recommend that you try my Fluffy Cream Cheese Frosting recipe. It is soooo good! And, if you want to make them a little fancy, you can always follow this link and learn how to pipe frosting on a cupcake! Enjoy your garden cooking! It’s the best! Happy fall!
See you next time!