Pumpkin Cupcakes

Created by: Sharon Garofalow, Cupcakes and Cutlery

These easy pumpkin cupcakes are super moist and make a perfect fall dessert. The pumpkin pie spice brings all my favorite seasonal spices to the cupcakes and they are absolutely delicious! White chocolate “pumpkin seeds” take only a few minutes to make and are a fun Halloween candy all on their own. Put it all together and you have a festive fall treat!

Pumpkin Cupcakes Ingredients:
  • 1 package (15.25 oz.) yellow cake mix
  • 1 can (15 oz.) pumpkin puree
  • 4 eggs
  • ½ cup vegetable oil
  • ⅓ cup milk
  • 2 tsp. vanilla extract
  • 1½ tsp. pumpkin pie spice
Frosting Ingredients:
  • 3 cups powdered sugar
  • ⅓ cup melted butter
  • 1½ tsp. vanilla extract
  • 1-2 Tbsp. milk
  1. Preheat the oven to 325°F.
  2. Place cupcake liners into muffin pan.
  3. In a large bowl, add all ingredients.
  4. Using a hand mixer, beat until well combined.
  5. Fill cupcake liners ¾ full.
  6. Bake for approximately 15 minutes.
  7. For the icing, mix powdered sugar and butter in a medium bowl with an electric mixer on low speed.
  8. Stir in vanilla and 1 tablespoon milk.
  9. Beat and gradually add in more milk (a little at a time) to make the frosting as smooth as possible.
White Chocolate “Pumpkin Seeds” Ingredients:
  • 1 package (16 oz.) CandiQuik Vanilla Baking Bar
  • 3 cups Kellogs Corn Pops Cereal
  1. Follow directions on the CandiQuik container to melt the white chocolate.
  2. When melted, add cereal and stir to coat.
  3. Drop the chocolate covered cereal, by the spoonful, on to a wax paper lined cookie sheet.
  4. Place the cookie sheet in the refrigerator to harden completely.
  5. Frost your cooled cupcakes with vanilla icing.
  6. Top each cupcake with a handful of “pumpkin seed” candy bark.

View Party Plan: Pumpkin-Packed Halloween Celebration