The Pioneer Woman Tasty Kitchen
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Two Ingredient Pumpkin Spice Cupcakes

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

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Level: Easy

System:

12
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Description

You won’t need a fully stocked pantry of sugar, flour, eggs and spices to make these wonderful cupcakes!

Ingredients

  • 1 box Cake Mix, Spice Or Yellow (16.5 Ounce Box)
  • 15 ounces, weight Can Of Pumpkin Puree, (NOT Pumpkin Pie Mix)
  • Powdered Sugar (for Sprinkling)
  • 1 can Cream Cheese Frosting, 16 Ounce Size

Preparation

1. Preheat the oven to 350 F. Place paper liners in a 12-count cupcake pan.

2. In a large bowl mix together the cake mix and the can of pumpkin and mix well. This can be mixed by hand or with an electric mixer. Fill the cupcake wrappers with batter, going about 3/4 of the way to the top. These cupcakes will rise slightly so do not over-fill.

3. Place the cupcake pan in the middle rack of the oven and bake for 20-25 minutes. When done, cupcakes should spring back when touched. Remove from the oven and set cupcakes on a rack to cool.

4. Once completely cooled, frost with cream cheese frosting or for a lighter treat, sprinkle the top of the cupcakes with powdered sugar.

Notes:
– The spice cake mix blends really well with pumpkin but a yellow cake mix works well also.

Recipe adapted from various versions on the internet.

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2 Reviews

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judi on 9.26.2013

One of my families favorites. I make it all year round. They’re the centerpiece of my Thanksgiving dessert table

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blackhawkwife on 10.18.2012

This is wonderful…I do this with brownie mix never thought to try it like this.

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