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Spiced Pumpkin Cupcakes

by Ruthie & Madeliene | Last Updated:

My Katie’s birthday is on Halloween… not exactly the day I woulda picked BUT, we don’t get to choose those things DO we?  And since it’s such a popular day to be out and about we’ve always had to celebrate it on another day.  Last weekend she had some friends over for a little movie party to celebrate,  I made these cupcakes for the occasion!  I found the recipe in last weeks ads, of all places!  Thought they sounded good so we gave them a try.  They’re super moist and pretty easy to throw together!! AND they were a hit at the party!!
Spiced Pumpkin Cupcakes
Kate (with puppy Lila), her friends, and the Spiced Pumpkin Cupcakes!!

Spiced Pumpkin Cupcakes 

1 yellow cake mix
1 pkg (4oz) vanilla instant pudding
1 C canned pumpkin
1/2 C water
1/2 C oil
3 eggs
1 1/2 tsp cinnamon
1 tsp ground cloves
1 tsp vanilla extract

Preheat oven 325 degrees. Mix wet ingredients on low speed, add dry ingredients.  Beat on medium for 2 minutes until smooth.  Spoon batter into 24 paper-lined muffin cups, filing each 2/3 way full.  Bake for 20-25 minutes. Until springs back with a light touch

Ingredients
Mix wet ingredients
Drizzle in the oil
Add dry ingredients, spices, vanilla
Batters ready!!
Fill cupcakes 2/3 the way full
Bake 325 degrees for 20-25 minutes

Spiced Cream Cheese Frosting

1 pkg (8oz) cream cheese, softened
1/4 C butter, softened
1 tsp vanilla extract
1/4 tsp ground cloves
Mix until light and fluffy.  Gradually add in 2-2 1/2 C powered sugar until smooth.

Cream together butter and cream cheese
Add vanilla and cloves
Gradually add in powdered sugar
Silly Kate — Happy 15th!!

Sometimes you find recipes in the most interesting places… I was surprised to find this one in the local ads!!  I hardly ever see them there and then they’re not usually ones I want to try BUT these cupcakes are wonderful : )

Yield: 24

Spiced Pumpkin Cupcakes...

Img 0878

Ingredients

  • Spiced Pumpkin Cupcakes:
  • 1 yellow cake mix
  • 1 pkg, 4oz vanilla instant pudding
  • 1 C canned pumpkin
  • 1/2 C water
  • 1/2 C oil
  • 3 eggs
  • 1 1/2 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp vanilla extract
  • Spiced Cream Cheese Frosting:
  • 1 pkg, 8oz cream cheese, softened
  • 1/4 C butter, softened
  • 1 tsp vanilla extract
  • 1/4 tsp ground cloves

Instructions

  1. Spiced Pumpkin:
  2. Preheat oven 325 degrees.
  3. Mix wet ingredients on low speed, add dry ingredients.
  4. Beat on medium for 2 minutes until smooth.
  5. Spoon batter into 24 paper-lined muffin cups, filing each 2/3 way full.
  6. Bake for 20-25 minutes. Until springs back with a light touch
  7. Spiced Cream Cheese Frosting:
  8. Mix until light and fluffy.
  9. Gradually add in 2-2 1/2 C powered sugar until smooth.
© Ruthie

 

 
Thanks for checking out my Spiced Pumpkin Cupcakes post. Check out my full collection of Cup Cakes articles, and also find more cupcake recipes by Tammy Mitchell, Mariah Leeson and Ashton Swank.
 
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Ruthie & Madeliene

Ruthie & Madeliene

Owners at Cooking With Ruthie
Ruthie is a professionally trained Chef who specialized in bringing cuisines, cultures, and culinary adventures to your kitchen. Madeliene is the mastermind behind the blog along with being a wife, mother, and full-time masters/doctorate student in psychology. Our mother & daughter team inspires readers to create in the kitchen, explore the world, and find joy in all the many aspects of living!
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Author:
Ruthie & Madeliene
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Mentions:
cake mix, Cream cheese, eggs, Pumpkin
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Last Updated:
April 19, 2019

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