Now that I’ve gotten on the pumpkin train, I’m not getting off any time soon. Choo choo!!
One of my favorite pumpkin treats of all time is a super, super easy recipe passed to me from a friend I met while living in Oklahoma. I mean this in the nicest way possible when I say she is a crazy cupcake lady. I’m jealous, obviously.
This girl can make a mean cupcake. In fact, she can make many mean cupcakes. Check out what I found on her dining room table one night when I unsuspectingly ventured over to her house.
That’s alotta sugar.
Anyways, though I love all of Jill’s cupcakes, my favorites were always the pumpkin ones! Since I no longer have the pleasure of living right down the street from Jill’s kitchen bakery, I finally had to make them myself!
Easy Pumpkin Cupcakes
- 1 box yellow cake mix
- 1 (15 oz) can pumpkin puree
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- pinch nutmeg
Easy Cinnamon Cream Cheese Frosting
- 1 can cream cheese frosting
- 2 1/2 tsp ground cinnamon
Mix all cupcake ingredients together.
Use an ice cream scoop to fill lined muffin tins.
Bake according to cake mix package directions. Let cool completely before frosting.
To make the frosting, simply add the cinnamon to the can of frosting and stir well to combine. Use a knife or piping bag to frost the cupcakes.
This recipe is obviously no Martha Stewart baking creation. But for those of us who aren’t the best bakers, or like a little shortcut now and then, these are perfect! The cupcakes come out so deliciously dense and moist. And the best part is they are relatively healthy since the pumpkin replaces oil and eggs. An extra serving of veggies and a delicious cupcake? Now that’s something I can get behind!