Pumpkin Cupcakes Zoom

Pumpkin Cupcakes Recipe

With nutmeg, cinnamon and pumpkin in the recipe, our Pumpkin Cupcakes have the rich, robust taste of your favorite Thanksgiving pie.
Makes: About 24 standard cupcakes. Each cupcake serves 1.
Skill Level: None

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Step 1

Preheat oven to 350°F. Line standard muffin pan with baking cups. In large bowl, combine cake mix, cinnamon, and nutmeg. Add water, oil and eggs; beat with electric mixer 2 minutes. Add pumpkin; mix until well blended. Spoon into baking cups. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Step 2

*Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

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yellow cake mix

1 pkg (18.25 ounces) yellow cake mix ((no pudding in the mix))

ground cinnamon

1/2 teaspoon ground cinnamon

ground nutmeg

1/4 teaspoon ground nutmeg


1 1/4 cups water

vegetable oil

2 tablespoons vegetable oil


3 eggs

canned pumpkin

3/4 cup canned pumpkin




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Standard muffin pan

Standard muffin pan

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Pumpkin Cupcakes is rated 4.2 out of 5 by 13.
Rated 5 out of 5 by from I made these pumpkin cupcakes for my church Thanksgiving bake sale, they were a hit of the sale. The cupcakes are very easy to make and the texture is fine and they are good and moist. I baked my cupcakes in foil baking cups by Reynolds. I tinted some buttercream icing the color of pumpkin, and some the color of pie crust. After cupcakes cooled I iced them with pumpkin color and piped the pie crust color aroung edge and then put a swirl of white icing in the center to look like whipped cream then sprinkled nutmeg on top. These cupcake went like wild fire and were the talk of the sale. The next day people were talking about how good they were and some even want the recipe. I will be making these again. APAcakes
Date published: 2010-11-29
Rated 4 out of 5 by from I made these for a Thanksgiving potluck at work and they were gone in no time. Very easy to make. I would like for them to be a little more pumpkin-ey so I'll try adjusting the amounts of pumpkin and oil next time. Cream cheese frosting is a must with these.
Date published: 2010-12-04
Rated 5 out of 5 by from I made these pumpkin cupcakes to take to work right before thanksgiving and they were gone in seconds...One thing I did was add a maple frosting to it which was basically maple syurp, powder sugar, and some vanilla extract..super easy! everyone loved it!
Date published: 2010-11-30
Rated 5 out of 5 by from These are fantastic paired with cream cheese/cinnamon filling. Made them for Halloween and everyone loved them, including the kids. Very moist and tasty without overpowering. Will definitely be a yearly favorite!
Date published: 2010-11-30
Rated 5 out of 5 by from This was a great cupcake. I've made them twice already this year and everyone loved them. I still have people asking me to make more of them. It's a great dessert to use during the holidays.
Date published: 2010-12-01
Rated 4 out of 5 by from everyone liked these cupcakes and were amazed when i said i made them myself. i used a cream cheese frosting that really enhanced the pumpkin flavor, but also balanced it nicely.
Date published: 2010-11-30
Rated 4 out of 5 by from These were definitely a hit at Thanksgiving! They are so smooth and to put the cream cheese filling in them just added to the goodness! Thanks Wilton for the great recipe!
Date published: 2010-12-01
Rated 5 out of 5 by from Such a good recipe. Put a cream cheese frosting with just a little bit of cinnamon and it tops it off really nice. Great fall treat and makes the house smell great!
Date published: 2010-11-30
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