If it is easy I have to try it!! And not only was it easy it was VERYYYY delicious. In fact– so delicious I have made it TWICE in 2 days. Because family keeps eating them so quickly 🙂
I saw this recipe on PINTEREST. Many times. Over and Over again. That is when I decided to try it because when I first saw it months ago I had doubts.
Its suppose to be only 2 ingredients but I can’t do that. So mine is 4. But 4 EASY ingredients!
Yellow Cake Mix, Can of Pumpkin, Cinnamon & Pumpkin Pie Spice. That’s it.
In my mixer I add the full box of cake mix, full can of pumpkin, and I eyeball how much Cinnamon and Pumpkin Pie Spice. I would say around 1 tablespoon each? Maybe a little less. Whatever you like really. If you like your breads spicy or not.
Mix well- and your done 🙂 (making the batter that is)
Drop batter into cupcake liners (it made approximately 18-19 for us)
Bake at 350 degrees for 13 minutes. (We have convection oven and that is how long our cupcakes bake) You may need a little longer.
Allow them to cool and enjoy. They are tasty as is. I went a step further and iced them with cream cheese frosting and a cute candy corn 🙂
My frosting is very simple:
Frosting:
1 stick of butter
1 package 8 oz cream cheese
4 cups of confectioners’ sugar
2 tablespoon of whipping cream
- Butter and cream cheese to room temperature.
- Beat butter and cream cheese together for 30 seconds on high or until well whipped and creamy
- Mix in your whipping cream for a few seconds
- Mixing 1 cup at a time add in your confectioners sugar and mix till well incorporated.
- Frost or add your frosting to a piping bag and pipe onto your cupcakes.
- Enjoy!
Both deaf since the age of 3, Chad and Mary Beth enjoy not only raising their little family but photographing together, cooking & crafting as well. Living in Central Florida with their ...
This recipe looks as delicious as it is easy! I’m afraid to make it without checking with you…did you add eggs, oil, and water to the cake mix as usually called for? Thanks for clarifying! 🙂
I love this starts with a mix! I can work with mixes.
I would love for you to link this to my Halloween Traditions Link Up!
no. I did not add the oil, eggs and water at all. Just Cake mix and pumpkin. That’s it. 🙂 That is why its so easy. Didn’t have to worry about the other usual things. 🙂 I made them for my son’s birthday today and the family scarfed them up. 2 ingredients.. “for real” 🙂
Luv this recipe…it is truly that easy! But I do have one question…did you use the mini cupcake pan or the regular size one??? Sorry, really can’t tell for sure from your pics. 🙂 Thanks!!!
Sorry about that. I used a regular pan. 🙂
DO YOU HAVE TO USE LINERS IN YOUR CUPCAKE TINS ?
The icing was soo good.. the actual cupcake had a weird texture and I’m wondering if that’s because the eggs, water and oil were not included. Thanks for the recipe, it was super easy and quick.
[…] on the menu? Those cupcakes, which I baked to a) experiment with the 2-ingredient (ish) method seen here. I had no idea that this was even a thing, a technique, a recipe, but then, I decided to try it. […]
So what size of can are you using for the pumpkin? I have some left over and I just wanted to know how much you used
[…] Crazy Easy PUMPKIN Cupcakes with Candy Corn […]
I added about a cup of water so it wouldn’t be so dense and taste more like a cupcake than a muffin… But still, AMAZING recipe! The batter is just as good too 🙂
These sound delicious! I am looking to make them for a “fall in love” bridal shower next week 🙂 I just was wondering for the frosting the “whipping cream” do you mean heavy cream or like the spray can whipped cream? Just wanted to clarify. Thank you and keep up the good work! 😉