| Level: | Easy |
| Total: | 1 hr 42 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 12 min |
| Yield: | 12 cakes |
Ingredients
- Nonstick cooking spray
- All-purpose flour
- 1 (18 1/4-ounce) box yellow cake mix
- 3/4 cup pumpkin puree, plus more if needed
- 1/3 cup vegetable oil
- 2 cups confectioners’ sugar
- 1/4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- Red and yellow food coloring, if desired
Instructions
- Preheat the oven to 350 degrees F. Spray the cake pan with nonstick cooking spray, coat with flour, and knock out the excess.
- Combine the cake mix with the pumpkin puree and oil. Beat with a hand mixer on medium until well incorporated, about 2 minutes. Some pumpkin purees have more moisture than others, if the cake batter seems dry then add more pumpkin puree, 1/4 cup at a time.
- Using an ice cream scoop, fill the molds 2/3 of the way to the top with batter. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 12 minutes. Cool for 5 minutes and remove to a wire rack to cool completely.
- In a large bowl, combine the icing ingredients and mix together until well blended; the icing should be thick but have a pourable consistency. If it’s too thick add a little water to thin. If you want the color to be more orange add a few drops of red and yellow food coloring. Dip the top 1/2 of each cupcake into the icing and place onto a sheet pan fitted with a wire rack allowing the icing to drip down the sides. Let icing set for 1 hour before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 314 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 1 g |
| Sugar | 39 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 316 mg |
Reviews
Okay, so I followed the adapted recipe from one of the raters, robt.williams_12719766, and added 2 eggs, oil, cinnamon, nutmeg and clove. I made the glaze, not the cream cheese frosting though.
Absolutely DELICIOUS! I made them for a Halloween party, along with a bunch of other treats. They were by far the favorite of the night.
The only downside was they didn’t really look like pumpkins. No one cared though. They tasted great.
These were so easy to make and taste yummy! I will make these every year from now on.
I added two eggs and 1 cup + of pumpkin puree and 1/2 cup oil to mix. (Did not use the water as box instructions.It was fantastic!!! Great cupcakes!
Also added 3 Tablespoon pumpkin puree to Cream Cheese Frosting mix. Family loved them.
Also added 3 Tablespoon pumpkin puree to Cream Cheese Frosting mix. Family loved them.
They are fabulous! we LOVE them!!!
As stated by other reviewers, this is a very thick dough and hardy what would be considered a cupcake texture. I made a second batch, adding an entire can of pumpkin puree and 2 large eggs. (My cake mix called for 3 so one was omitted, along with any other liquid but the oil. I also added cinnamon, nutmeg and clove to increase the “fall factor.” The second batch was light, fluffy and tender. Cream cheese frosting in place of the glaze and we now have a new family favorite.
I didn’t make the cupcakes. Instead I made it into a Bundt Cake. I used all of the ingredients that Sandra Lee said to use, with a few variations. The batter was very “Thick”. Therefore, I added an extra TBLS.of Vegetable Oil instead of additional Pumpkin Puree. When the Batter was all mixed together (Beat for Only 2 Mins. on Medium w/ Hand Held Mixer) I added (1) One Cup of Chopped Walnuts to the batter. I baked as directed on the cake mix box for a Bundt Cake. The cake came out fine, however, I FAILED TO DUST IT WITH FLOUR after I sprayed it with a Non-Sticking Cooking Spray. The cake stuck to my Bundt Pan. I had to throw away my Bundt Pan…. RE: The Glaze, I added (1) One TBSP. of Water and it was fine. Overall, the cake was Good! It had a “Doughnut Like” Texture. It was different but Good. I couldn’t stop eating it!
These are the BEST pumpkin cupcakes my family has ever had! I didn’t make the frosting because I thought they were good enough without it. Everyone loved them as they were. 5 stars!!
The cupcakes were easy to mix up.I did not think they would rise like they did on the show but they did. The icing did not mix up as runny as on television.I had to add a little milk to thin it down to a glaze.The finished cupcake tasted more like a “cake doughnut” than a cupcake to me.It was not light like a regular cupcake but if you like cake doughnuts, I think you would like this recipe. As for everyone saying they changed the amount of ingredients and then complained it did not turn out good, well DUH! How can you judge a recipe if you don’t do it the way the directions say? On TV the batter was very thick, just like it was supposed to be for this “quick” cupcake recipe.
I do not like pumpkin, but I love these muffins. They were a hit for my thanksgiving. Yes I found I had to increase the pumpkin by 1/2 cup, and it took 10 mins longer to cook. The icing was good and I use alot of water to get it to drizzle, you don’t pour it on you put the muffin in the bowl and twist. This is now in my family recipe book.
I made these cupcakes for Thanksgiving. I went with a chocolate frosting instead of the glaze though as I thought it would please my picky eater more. They were a huge hit. Moist and delicious and super easy.